Recipe courtesy of Overcoming Multiple Sclerosis Cookbook
Coffee Cacao Banana Bread
Gili Ginossar, Jerusalem, Israel
Serves 8–10
- 2 teaspoons instant coffee
- 3 tablespoons boiling water
- 1/3 cup extra virgin olive oil
- 110g (3¾ oz) apple sauce
- 2 tablespoons tahini
- 4 large ripe bananas, mashed
- 210g (7½ oz) spelt flour
- ½ cup lightly packed soft brown sugar
- 1 teaspoon baking soda
- 3 tablespoons cacao powder pinch of sea salt
Preheat the oven to 180°C (350°F/gas 4). Combine the coffee and water in a bowl. Add the oil, apple sauce, tahini and mashed banana and mix well. In a separate bowl, mix together the flour, sugar, baking soda, cacao and salt. Now mix the wet and the dry ingredients together, but not too much. Pour into a greased 20 × 10 cm (8 × 4 inch) loaf (bar) tin and bake for 50 minutes. It will be ready when a skewer inserted in the centre comes out clean. Let the cake cool in the tin before turning it out.