A perfect weekend breakfast treat for the whole family. Serve thickly sliced with fresh bananas.
4 - 6
Butter, for greasing
60ml of coconut oil
125ml maple syrup
1 teaspoon vanilla extract
2 medium free-range eggs, beaten
200g white spelt flour
1 tablespoon ground flaxseed
1 teaspoon baking powder
0.5 teaspoon bicarbonate of soda
3 ripe bananas, mashed
2 tablespoons natural or Greek-style yogurt
Preheat the oven to 180°C/gas mark 4. Lightly grease a 900g loaf tin.
Mix the oil and syrup together in a bowl and then stir in the vanilla extract and beaten eggs. Gently fold in the flour, flaxseed, baking powder and bicarbonate of soda. Then stir in the banana and yoghurt.
Spoon the cake batter into the tin and smooth the top with a palette knife. Bake the cake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven and leave to cool for 5 minutes. Transfer to a cooling rack, drizzle the top with honey (if using) and allow to cool completely.