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RUSTIC BANANA, BLUEBERRY AND COCONUT CAKE

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Ingredients
  

  • 1 cup wholemeal spelt flour
  • 1 cup white spelt flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup desiccated coconut
  • pinch salt
  • 1/2 cup rapadura sugar
  • 2 eggs lightly beaten
  • 3 large mashed bananas
  • 125 grams melted butter
  • 1 cup frozen blueberries
  • 2 tablespoons natural yogurt

Instructions
 

  • Preheat oven to 175 degrees celcius
  • Grease a cake tin and line with baking paper
  • *Blueberries don’t get added until the end
  • Mix all the dry ingredients together
  • Beat all the wet ingredients together
  • Fold the wet ingredients into the dry ingredients until just combined then add the blueberries and gently stir through
  • Pour into cake tin and pop in the oven for 4o-5o mins or until skewer does out clean
  • Leave to cool in pan for 5 minutes before turning out onto cake rack
  • THERMOMIX INSTRUCTIONS
  • Mash bananas in mixing bowl 5 sec/speed 6
  • Add softened butter (not melted) and sugar and beat 20sec/speed 4
  • Add eggs and yoghurt and mix 10sec/speed 4
  • Add remaining ingredients and combine 20sec/speed 4
  • Pour batter into a bowl and gently fold in blueberries
  • Pour into cake tin and bake 40-50 minutes
  • Pour into cake tin and pop in the oven for 4o-5o mins or until skewer does out clean
  • Leave to cool in pan for 5 minutes before turning out onto cake rack