Banana cake with peanut butter and pecans

Ingredients for 1 servings:

• 120 g wheat flour type 405
• 120 g spelt flour type 630
• 1 tsp, leveled baking soda
• ½ tsp salt
• ¼ tsp nutmeg powder
• 85 g butter
• 125 g creamy peanut butter
• 150 g raw cane sugar
• 2 eggs, size L
• 200 g banana(s)
• 150 g pecans, roasted
• Butter, soft, for the mold
• Breadcrumbs , for the form

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

for 2 loaf tins

Place the baking rack in the lower third of the oven and set the oven temperature to 190°C (375°F) conventional heat. Grease two loaf pans (20 x 10 x 6 cm or 1 l capacity) with softened butter and dust with breadcrumbs. Cream the butter in a KitchenAid (or similar) at medium speed until softened, add the peanut butter and beat until smooth. Gradually add the sugar while continuing to beat, then add the eggs one at a time, beating continuously. Add the mashed bananas and beat in. Sift together the two types of flour, baking soda, salt, and nutmeg and beat in at the lowest speed possible. Add the toasted pecans and beat until evenly combined. Then divide the mixture between the prepared loaf pans, smoothing the surfaces. Bake for 15 minutes at 190°C (375°F). Then reduce the oven temperature to 175°C and bake for another 35 to 40 minutes (test with a toothpick). Let the cake cool in the pan for another 10 minutes before turning it out onto a wire rack.