There's this amazing oriental shop on our street. The kind that's full of nuts, seeds and spices. I've been eyeing the medjool dates for so long and I think it's about time I buy some since this time in a week I'll be back home. Well, I'm not sure the word home is proper here. Maybe just back to usual. Back into my routine. And I'm not sure if I'm fine with it. I like to explore things, take time and I know it won't be that way when I get home. I won't be able to get lost and get found, because I know every single spot of the city all doe it's only been my "home" for two years now. I'll miss this city, big time. I hope I'll be back sooner than planned.
Anyways, back to the shop. I was walking by the other day and I just couldn't pass the half off bananas that were perfectly ripe. I got home and I got to work. I only had a few basic ingredients in my apartment and I ended up with pancakes for breakfast. In bed. Not bad. But not good enough for those three extra bananas that were left. And so this banana cake happened. Sweet, but not overly sweet like the stuff from the store, kind of earthy from the spelt flour and with a delicate crumb. I hope you enjoy this banana bread as much as we did.
This recipe was adapted from the new book by The happy pear, the recipe calls for a flax egg, but I didn't have any in my kitchen in Berlin so I left it out.
I also didn't have baking soda so I used one extra teaspoon of baking soda instead
Nectarine upside-down banana cake3 regular sized, very ripe bananas
1/2 cup + 2 tbsp brown rice/agave syrup
1/2 cup (coconut) oil
1/3 cup plant milk - I used oat
2 1/2 cups flour - I used a mix of whole and light spelt
3 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
2 nectarines, sliced
extra coconut oil for brushing the pan
Preheat the oven to 180ºC. In a large mixing bowl, mash the bananas, add the melted coconut oil, syrup and plant milk. Mix well. Add all of the dry ingredients and mix well. Brush a baking tin with coconut oil, add sliced nectarines and cover with the cake bater. Even out into the corners and bake for 35-40 minutes or until golden brown and a toothpick inserted into the center comes out clean.