Banana Fig Spelt Cake Recipe

There’s something almost magical about blending ripe bananas and figs into a cake, like creating the ultimate comfort food love story right in your own kitchen.🍌🎂 From the first mix to the final slice, this delightful bake is the perfect embodiment of cozy flavors and sweet satisfaction.

I have put together my recipe for Banana Fig Spelt Cake, which I consider a delightful way to enjoy the natural sweetness of this fruit and the other wholesome ingredients that go along with it. I love the flavor of the spelt flour, not to mention how it adds a whole new dimension.

So, with the kind of flavor I was after, plus the kind of nutrition I was also after, I came up with this cake. So, here is my recipe.

You can tell me what you think if you give it a try.

Ingredients

• Mashed Ripe Bananas: Natural sweetness, rich in potassium and fiber.
• Chopped Dried Figs: Sweetness and texture, high in fiber and antioxidants.
• Spelt Flour: Nutty flavor, good source of protein and whole grains.
• Honey or Maple Syrup: Natural sweeteners, contain antioxidants and vitamins.
• Walnuts (optional): Crunchy texture, rich in omega-3 fatty acids and protein.

Ingredient Quantities

• 1 cup mashed ripe banana (about 2-3 bananas)
• 1 cup chopped dried figs
• 1/2 cup vegetable oil
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups spelt flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts (optional)

How to Make this

1. Set your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.

2. In a big mixing bowl, blend together the banana that has been mashed, the chopped dried figs, the vegetable oil, and the honey or maple syrup. Combine thoroughly.

3. Incorporate the eggs and the vanilla into the banana mix, using a whisk to achieve a smooth and uniform batter.

4. In another bowl, combine the spelt flour, baking soda, baking powder, salt, and cinnamon. Whisk them together.

5. Sift the dry ingredients into the wet ingredients, and fold them together. Do not beat. Unless you want pancakes.

6. If walnuts are used, fold them into the batter.

7. Distribute the batter evenly in the prepared cake pan.

8. In the preheated oven, bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

9. Let the cake cool in the pan for about 10 minutes. Then, move it to a wire rack to finish the cooling process.

10. Cut the cake and serve it as a delightful dessert or nibble. Relish!

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Mixing bowls (at least 2, one large and one medium)
5. Whisk
6. Spoon or spatula for folding ingredients
7. Measuring cups and spoons
8. Sifter
9. Wire rack for cooling
10. Knife for chopping (figs and walnuts)
11. Toothpick (for testing cake doneness)

FAQ

• Can I use fresh figs instead of dried figs?Although dried figs provide a sweet and chewy flavor, their fresh counterparts can also be utilized. If using fresh figs, it is important to slightly decrease the amount of honey or syrup called for in the recipe to make up for the extra moisture that fresh figs contain.
• Is there a substitute for spelt flour?If you prefer, you can use whole wheat flour or a blend of gluten-free flours. Just remember that the flavor and texture may not be quite the same.
• Can I make this cake vegan?Substitute the eggs with flax eggs and use maple syrup instead of honey.
• How should I store the cake?Keep the cake in a sealed container at room temperature for no more than 3 days. If you have to store it longer, put it in the refrigerator and keep it for no more than a week.
• Can I freeze the cake?Yes, the cake can be frozen for about 3 months. To prepare it for freezing, wrap it tightly in plastic wrap and place it in a freezer bag.
• What pan size works best for this recipe?A loaf pan measuring 5×9 inches is standard, but you can also use a 9-inch round cake pan or muffin tins for individual servings.
• Is the walnut optional?Indeed, walnuts provide a delightful crunch and a lovely nuttiness; however, if you would rather not use them, feel free to leave them out. Or, if you prefer, substitute with another nut that you like. Pecans work nicely.

Banana Fig Spelt Cake Recipe Substitutions and Variations

Ripe bananas, mashed: A direct substitute for mashed bananas, which maintains moisture and sweetness in the cake, is equal parts applesauce.
Dried figs can be substituted with chopped dried dates or raisins, which offer similar chewiness and sweetness.
Melted coconut oil or unsweetened applesauce can serve as alternatives to vegetable oil in providing moisture. Both of these ingredients plus canola oil give an appealing texture and mouthfeel to cakes. If you want to strictly avoid all forms of animal products, however, canola oil might be your best bet.
Fat: Unsweetened applesauce can stand in for half the fat called for in a cake recipe. When using it this way, you’ll use an equal amount of another liquid (coconut milk works well) to replace the remaining half, plus the usual amount of flour. The right kind of flour is key to the success of this cake.
Honey or maple syrup: Instead of using honey or maple syrup, you can use agave nectar or brown rice syrup in equal measure as sweeteners.
Spelt flour: You can substitute whole wheat flour or a gluten-free flour blend for spelt flour, but the texture may vary slightly.

Pro Tips

1. Ripe Bananas: Use very ripe bananas for this recipe, as they are sweeter and will add more natural flavor and moisture to the cake. If your bananas aren’t ripe enough, you can quickly ripen them by placing them in a low oven (300°F) for about 15-20 minutes until the skins are dark.