Plum banana cake

I keep digging this recipe. When I had that celery root left over, I even thought about using IT. Maybe next time or year...Then I thought about bananas I bought for banana cake. But I was too impatient to look for a suit-my-day-perfect recipe and I went for one that I already had it in my head...always makes things easier. Knowing that those other cakes ( Very apple and Very carrot cake) incorporated a lot of fruit/vegetable puree beautifully, apart from 2 bananas, I added a whole jar of plum preserves, the tart and dense type (and my very favorite). 

I skipped sugar all together. The two fruit flavors complemented each other beautifully. Julian (yes, the one in white tennis shoes and white slippers on the side) said the cake tasted like bananas, Hania - like plums. Well...they were both right.

Recipe adapted from Cafe Fernando
time: 15 min preparation + 55 min baking + 20 min cooling

 ingredients 
1 1/4 cup (300 ml) plum preserves
2 large, ripe bananas
1 stick (120 g) butter, room temperature
4 eggs, room temperature
2 cups (480 ml) flour, I used whole spelt flour (= 240 g)
2 teaspoons (8 g) baking powder
1/2 teaspoon (4 g) baking soda
1/4 teaspoon (2 g) fine salt

 instructions 
Preheat oven to 180C/350F (fan forced function). Line with parchment paper a 28cm/11inch loaf baking form.

In a food processor with steal blades, blend preserves with bananas till smooth. In a medium bowl, sift together flour, baking powder, baking soda and salt.

In a bowl of your standing mixer equipped with a paddle attachment, on medium speed, beat butter till somewhat fluffy (3-4 minutes). Add eggs, one at the time, waiting for one to incorporate before adding another, and scarping sides and bottom of the bowl with a rubber spatula, for about 5 minutes. Mix in plum/banana. Here, I changed attachment to "whisk" and gave it good whip for about 10 seconds. I switched back to "paddle" for the next step.

With the mixer set on low speed ("stir"), incorporate flour mix just till combined (about 5 seconds). Give an extra stir with a rubber spatula to reach the bottom of the bowl. Pour the batter into the prepared form. Place it in the hot oven for 55 minutes. If the toothpick from the middle comes out dry, the cake is ready. Remove from the heat, let it cool in the form for 20-30 minutes before serving.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• the total puree equalled about 2 1/4 cups (500 g);
• no additional spices, zests or sugars were necessary; the preserves have a definite flavor that gave the cake the kick;
• bananas added some depth to the taste;
• and a coating of Nutella added even more.