Making bundt is my special way to make an easy and quick sweet dessert for church fellowship, birthday and gift to friends and family. I use one base recipe and what makes it versatile is, it's very forgiving whatever you add or mix it with. I always mix whole spelt flour and white flour most of the time. I find it more dense and somehow fluffy all the time. I make pineapple-blueberry bundt, pumpkin-maple bundt, banana nut bundt or whatever I can think of, to add in it. My vegan cakes, muffins or any other desserts are sometimes dry and crumbly if I don't add an apple sauce or anything that will keep the moisture inside the batter. Over the years I learned the tricks and I am grateful! Give it a try and I'm sure you'll love it.
BANANA NUT BUNDT CAKE
Ingredients
5 medium bananas, mashed
1/2 c. Maple syrup
1/2 c. Coconut oil
1 c. Coconut milk, soy milk or any nut milk
1 tsp. Vanilla
1 1/2 c. Spelt flour
2 c. All Purpose Flour
3 TB Baking Powder
1 tsp Salt
1 c. Walnuts, coarsely chopped
Instructions
In a large bowl, mash the bananas and add and mix the rest of the liquid ingredients.
Add the flour, baking powder and salt. Mix well and make sure that there are no lumps left.
Pour in an oil sprayed bundt pan or 2 oil sprayed loaf pans.
Bake for 50-55 minutes or until the inserted toothpick comes out clean.
Let it cool in a rack before serving.
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