You can never tire of Banana Cake. Keep it simple or add spices and nuts make to fancy, this beauty will always please. There used to be times when I used to make it to use up ripening bananas, now a days I have to buy bananas and wait for them to ripen to make my cake. It is such a perfect snack and the ideal thing to go with your afternoon coffee.

Since this was fresh out of the oven, I carried 2 slices for my son ( my “extremely picky eater son”) when I went to pick him up from school. The cake was warm and gooey and oozing with the melted chocolate chunks and as he took a bite, he said, ma – it tastes different ( to his regular chocolate cake ), and I say thats cuz its made with all things healthy. Its good for you, and how yummy is the melted chocolate !?! And that was enough for him to polish off 2 slices. I mean its the perfect energy boost and I’d much rather have him eat slices of healthy homemade gluten free banana cake, over some unhealthy snack.

Ingredients

  • 3 over ripe Bananas
  • 1tbsp Vanilla
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tbsp Organic Cocoa Nibs
  • 2 flax eggs (The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous.
  • 1/4 cup Oil ( olive / coconut )
  • 1/4 cup Organic Jaggery Powder ( you can use coconut sugar or any sugar of choice )
  • 2 cups Gluten Free Flour
  • 1/4 cup Raw Cacao
  • 1/4 cup Milk of choice ( nut or seed milk )
  • 100 gms roughly chopped dark chocolate chunks
  • 50 gms more of the same chunks for topping
  • 1 banana for topping

*Note : The cake is less sweet compared to your regular cake. Idea being less sweet, lesser calories. The chocolate however does add sweetness as it melts in the centr, so I wouldn’t add any more, but I would recommend tasting the batter and adjust the sweetness to your liking. 

 

Preheat oven to 180 C

In a large bowl, mash the 3 bananas with a fork. They should break down pretty easy to puree consistency.

Add to this the vanilla, flax eggs, oil and milk. Mix it well. Add the sugar and mix again.

Sprinkle the Baking soda and powder and mix it well and add the Cocoa nibs.

Now add the cacao powder and flour and gently fold into the mixture. Do not over mix or you will end up with a tough rubbery cake.

Fold the 100 gms of dark chocolate chunks and pour into a lined loaf tin.

Now your loaf tin can differ in size. I had a narrow high one, but a broader shorter one will work too. Any loaf tin will work. Oil the sides and line the bottom with greasproof paper.

Pour the batter in and level. Top with a banana sliced lengthwise and the remaining chocolate chunks.

Bake for 30-40 mins depending upon your tin size. Bake till skewer comes out clean.

Cool a little before turning it out and slice.

 

 

 

 

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