I think this is the third recipe of banana cake I’ve posted on the blog. I hadn’t baked a banana cake for over a year because I could no longer cope with the amount of sugar. Did you know that a traditional banana cake recipe contains at least 11 spoons of sugar!?
This banana cake recipe is gluten-free, FODMAPs friendly, refined sugar-free and if you don’t have food intolerance, it is simply delicious and healthy.
You will need dry ingredients:
- 1/2 cup buckwheat flour
- 1/2 cup almond meal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cardamom
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon all spice (optional)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- 1/2 teaspoon sea salt
Wet ingredients (this is important for the preparation)
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup your choice of milk (I use rice milk or almond milk)
- 1 teaspoon apple cider vinegar
- 3 medium very ripe bananas
- 1 cup pecans
- 1 tablespoon activated buckwheat groats
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut oil
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a loaf tin with baking paper
2. In a large mixing bowl, combine all the dry ingredients.
3. In a separate bowl, whisk together eggs, coconut oil (I use Lucy Bee ordered on Amazon), apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into puree though, leave a few chunky banana pieces.
- 4. Add the wet mixture into the dry and fold through until just combined.5. Pour the mixture into the prepared loaf tin. Sprinkle the pecans and activated buckwheat groats on top of the mixture. Then sprinkle with cinnamon and drizzle over coconut oil.
6. Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.
7. Once cooked through, allow loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like. The blue grey linen on the vintage workbench (from my parents’ garage) is this linen apron (the marsala version is 25% OFF).
Photo 1: ISO 500, 50 mm, F5.6, 1.25 Photo 2: ISO 250, 50mm, F5.6, 1/10
Shooting these photos gave me a huge amount of pleasure contrary to one I recently did in London when I may or may not have muttered the word f… a few times to myself. These are hardly edited in Photoshop (mostly because my knowledge is limited) and at all in Lightroom (because my knowledge is peanuts!). I’m planning to learn Lightroom but I figured out that if I was trying to learn everything at once, these posts will never see the daylight. Lucas is so photogenic, isn’t he!? :-)
PRETTY THINGS FOR YOUR KITCHEN: