Summary

Ingredients

• 120 g butter
• 170 g cane suar
• 1 pinch (s) sea salt
• 1 vanilla pod (s), pulp from it
• 1 lemon (s), grated zest it
• 4 banana (s), (approx. 500g)
• 150 g spelled whole wheat flour
• 50 g desiccated coconut
• 1 packet baking powder
• 150 g walnuts
• 3 large egg (s)

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Instructions

1. Mix room-warm butter with 120 g sugar, salt, vanilla pulp and lemon zest for about 5 minutes until frothy. Beat the eggs for about ½ minute until foamy and gradually stir in the butter. Mash the bananas, mix with the remaining 50 g of sugar, add to the butter and stir the mixture well for approx. 5 minutes.
2. Mix wholemeal spelled flour with walnuts, desiccated coconut and baking powder and fold into the banana mixture. Pour the mixture into a greased Gugelhupf tin (filling content 1.5 l) sprinkled with coconut flakes and bake in the preheated tube on the second rail from below at 170 degrees for about 50 minutes. Let the Gugelhupf cool in the tin for approx. 20 minutes, turn out onto a rack and let cool down completely. To taste: heat up honey a little for 5 days, brush the cake with it and sprinkle with desiccated coconut.