Banana Rum Cake: Egg & Butter Free

BANANA RUM CAKE: EGG & BUTTER FREE

INGREDIENTS:

150g Raisins

50g Rum

80g Walnuts

90g Spelt Flour

20g Cornflour/ Potato Starch

1 tbsp Chai Spices / Cinnamon/ Nutmeg

½ tsp Baking Powder

½ tsp Bicarbonate Soda

50g Digestive Biscuits, finely ground

190g Banana, mashed

80g Maple Syrup/ Honey/ Brown Rice Syrup

50g Oil

1 tsp Vanilla Extract

1 tsp Cider Vinegar

Half banana, Demerara Sugar, Maple Syrup to decorate.

METHOD:

1. Preheat oven 180C. Grease a 1lb Loaf tin well. Set aside

2. Pour the run over the raisins in a pan, bring to the boil then set aside for at least an hour to infuse.

3. Mix the flours, spices, biscuits, and raising agents in a bowl with a whisk.

4. In a separate bowl, mix the banana, maple, oil, vanilla and vinegar really well with a whisk.

5. Add the dry mix and fold in with a spatula.

6. Add the raisins with their soaking rum and the walnuts and gently fold in.

7. Pour into the prepared tin, top with half a sliced banana and sprinkle generously with demerara sugar.

8. Bake for 40-45 minutes or until a skewer comes out clean. Cool 5 minutes in the tin, turn out and brush the top with a little more maple while still warm. Cool completely before cutting and devouring!