A moist, no‑white‑flour banana walnut cake sweetened naturally and perfect any time of day.

Scale

2 ripe bananas, mashed

2 large eggs

1/3 cup olive or coconut oil

1/3 cup honey or maple syrup

1 tsp vanilla extract

1 1/2 cups spelt or oat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/3 cup chopped walnuts (optional)

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1. Preheat oven to 350°F and prepare pan.

2. Mash bananas until creamy.

3. Whisk in eggs, oil, honey/maple, and vanilla.

4. In separate bowl, mix flour, baking powder, soda, cinnamon, and salt.

5. Fold dry ingredients into wet until just combined.

6. Stir in walnuts, reserving some for topping.

7. Pour batter into pan, sprinkle walnuts on top.

8. Bake 45–55 minutes or until toothpick comes out clean.

9. Cool 10 min in pan, then transfer to rack.

Use very ripe bananas for best flavor.

Don’t overmix to keep loaf tender.

Try coconut oil and add chocolate chips for variety.