INGREDIENTS

• 2 cups wholemeal spelt or wheat flour 

• 3/4 cup rapadura sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 tsp salt flakes

• 2 free-range eggs

• 1/2 cup extra virgin olive oil or melted coconut oil 

• 1/2 cup full cream milk or preferred nut milk 

• 2 ripe bananas, mashed

• 1-2 apples, grated or 1/2 cup tinned pineapple, drained

• 1 large carrot, grated

• 1 cup pecans, roughly chopped

METHOD

Preheat oven to 180°C. Grease and line a large loaf tin with baking paper.

In a large bowl mix together flour, sugar and baking powder. Make a well in the centre.

Add eggs, oil and milk. Mix together well. 

Fold through fruit, grated carrot and pecans. Pour into prepared tin. 

Bake in the oven for 40-45 minutes or until a skewer inserted into the cake comes out clean. 

Allow to cool completely before removing from tin.

Cut into slices and serve warm on its own, with whipped ricotta and honey or ice with cream cheese frosting.