by | Apr 23, 2016 | Recipes | 5 comments

Recipe adapted from Dominique Ansel’s banana bread.

I have the best luck finding recipes or maybe they just come to me. This Banana Cake or banana bread as you prefer to name it is truly the best I have ever had. And I don’t say this lightly because believe me, I have made hundreds of banana cakes and I have a few that can truly compete with this one. However this really has the perfect texture, crumb and sweetening level. It’s one of those days that I feel like putting a gold star on my forehead because I feel accomplished. Today is Earth Day we are about to launch this website live.. and it has been a very intense 2 weeks of work and a learning curve for me in so many ways for sure. I had to learn how to take better photos, learn how to upload them (yes you read correctly/ I am not the most techy person you know. I bake well and would have been a pretty decent therapist but technology still challenges me.

So I had to step out of my computer many times, bake, take pictures, then go for a walk and today being Earth Day, the Universe put a Turtle on my path on the side walk (a pretty large one) which would have crossed the street, and I love animals and of course carried the turtle to the lake in the green belt in front of my house. I let her walk to the path that led to the water to see her swim happily. It made my day. And the day became better with this Banana Cake and to top it off we (my husband Erin and I) went to dinner at the newly opened True Foods here in Austin which is my dream restaurant, I could eat almost everything!! (I am gluten free and sugar free).

Serves: 1 loaf
  • ¾  cup low glycemic sweetener such as Swerve
  • ¾ cup coconut sugar
  • 2 cups/ 270 gr spelt flour
  • ¾ teaspoon/ 3 gr baking soda (at high altitude use half)
  • ¾ teaspoon tonka seed or nutmeg
  • 1 teaspoon/ 4 gr fine sea salt
  • 1 teaspoon/ 4 gr aluminium free baking powder (at high altitude use half)
  • 3 eggs
  • 2 teaspoons/ 10 gr vanilla extract
  • 4 overripe bananas, mashed (I pureed mine with a hand blender) this is about 2 cups total
  • 14 tablespoons/ 210 gr European unsalted butter, melted
  1. Preheat the oven to 340°F.
  2. Grease a 10" x 5" x 3 ½" loaf pan and set aside. I used a small bundt and a small loaf pan or you can use a large bundt pan.
  3. In a large bowl, combine the sweeteners, eggs, butter, vanilla and banana pure.
  4. In a separate bowl sift:  flour, baking soda, tonka or nutmeg, salt and baking powder. Pour the wet ingredients over the dry ingredients and mix together with a whisk until just combined.
  5. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Depending on the pan you choose. Bundt cakes bake faster. Cool on a baking rack, unmold. Allow to cool for 20 minutes before slicing.


[social_warfare buttons=”Facebook, Twitter, LinkedIn, Pinterest, Total”]


  1. Karina

    hola porque harina puedo reemplazar la de espelta ?

    • Vanessa Musi

      Hola Karina la verdad solo con Espelta queda bien. Sino harina integral pero queda más pesado el batido

    • Vanessa Musi

      Hola Karina para esta receta la verdad solo queda con Espelta pero sino usa harina integral, que va a dar un batido más pesado.

  2. Marissa

    En México si consigues harina de espelta?

    • Vanessa Musi

      Hola Marisa, si siempre en Amazon MX y Mercado Libre siempre hay la marca es Bob’s Red Mill (Spelt flour)


Submit a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.



Vegan Chocolate Cake


I hate spam as much as you do! I’ll only be sharing my best recipes and special offers. You can unsubscribe from receiving my emails at any time.