The first time I ate a banana cake, it was 7 years ago when I was in New Zealand living in a farm with my family. Every time that bananas were too ripe to be eaten, my aunt made a banana cake for the afternoon tea. I remember that it was the longest 45 minutes baking of my life, but the smell that was coming out of the oven was so incredible that it surprisingly made me become very patient. At the time, my aunt added chocolate chips to the recipe, making the cake even more greedy and delicious, therefore I cannot eat a banana cake without it anymore. In my own recipe I chose to keep the chocolate chips but to remove the all-purpose flour, the sugar, oil or butter added and to make a gluten free, dairy free and healthy kind of banana cake. This one is incredibly fluffy and light due to the almond flour, the banana taste is perfectly balanced with the chocolate chips and a slightly crunch is felt due to the flax seeds. This banana cake is packed with great ingredients to give you energy and vitamins. The bananas are a great source of potassium and essential minerals, the almonds are full of protein and healthy fat and the canola oil is great for the brain. I think there is something comforting about the banana cake, especially when it is served lightly warm with a cup of tea on the side and feels even better when knowing that this little treat is great for your body.
Recipe - Preparation 10 minutes - Baking 45 minutes
- 3 smashed ripe banana + 1/2 for the topping
- 3 organic eggs
- 2 tablespoons of organic maple syrup
- 1 vanilla bean extract
- 50 ml of canola oil
- 1 tablespoon of ground cinnamon
- 2 teaspoons of baking powder
- 2 tablespoons of freshly squeezed lemon juice
- 250 grams of almond flour
- 2 tablespoons of flax seeds or chia seeds
- 3 handfuls of dark chocolate chips (it depends on how you like chocolate) + 1 handful for the topping
- Preheat your oven to 180°C.
- In a large bowl, smashed the bananas with a fork and combine with the maple syrup, canola oil, cinnamon, vanilla, eggs, baking powder and lemon juice. Mix well with a pastry whip.
- Add the almond meal, flax seeds/chia seeds and chocolate chips and mix well until combine.
- Lightly oil one loaf tin and then coat with extra almond meal.
- Pour the mixture into the tin.
- You can now decorate the top of the banana cake with the sliced banana and a handful of chocolate chips. You can also choose to add coarsely chopped walnuts or cinnamon.
- Bake for 45 minutes. (Stick a knife inside once ready if the cake is ready, the knife should be clean)
- Remove from the oven and allow to cool for 10 minutes before turning out the cake.
- Happy afternoon time!