Fermented Banana and Apple Loaf
This cake is very moist (almost like a cheesecake texture) because of the kefir or yoghurt. The soaking overnight assists in the digestibility of the flour (if you use spelt) and ferments the batter further. Its rich in protein (eggs and yoghurt/kefir), probiotics (yoghurt/kefir), vitamins and minerals (bananas and green apples), healthy fat (high in Vit A from organic butter), free of artificial or highly processed products. Its also easy to make and can be done all by hand.
Best results will be if you start this 24 hours before you cook it.
Step One - the day before
12 - 24 hours before
2 cups of healthy choice flour (choose 1 cup brown rice flour, 1 cup of wholewheat spelt flour or 1 cup Almond Meal, 1 cup Hazelnut Meal or a combination of nut flours and oatmeal flour). * Nuts and Grains are high in Antioxidants /Vit E
1.5 cups of milk kefir/ coconut kefir or organic biodynamic plain full fat yoghurt *Kefir/yoghurt High in Antioxidant Beta Carotence/ Vit A; good source of Probiotics & Calcium.
Mix together in a glass dish the flour ingredients and kefir or yoghurt until incorporated. Cover and let it sit at room temperature for at least 12 - 24 hours).
Step Two - the next day
Turn your oven on to 180deg
Mix into the soaked FLOUR the following:
3 organic or free range eggs beaten * Eggs are high in protein, rich in vitamins, great antioxidant Beta Carotene/Vit A)
1/2 cup of coconut sugar or rapudura or raw sugar
100g of organic butter, melted* Butter contains antiioxidant beta carotene/ Vit A and is considered a naturally healthy fat)
One large or two medium very ripe bananas (I blend them into a liquid) * Bananas contain magnesium, vitamins C, B6, potassium, antioxidants)
1 large or 2 small granny smith apples peeled and grated
½ tsp vanilla extract
½ tsp cinnamon
1/4 tsp lemon zest
1 tsp baking powder and
½ tsp of bicarbonate soda
FOLD into the flour batter until incorporated.
Pour mixture into rectangular loaf tin.
Cook for approx 20-25 minutes or until browned on top and then cover with foil and cook for another 20-25 minutes. Test with a skewer. The cake should be moist.
Let cool in the tin before turning out.
Best eaten fresh on the day. After one day, its best to refridgerate this loaf.