I have a confession to make. This is not the first time I’ve attempted this recipe. It’s not the first, because the first time I accidentally used coconut flour instead of almond flour (I’ll be making labelling my pantry jars a priority). If you have any experience using gluten free flours you’ll know that coconut flour is extremely absorbent in comparison to most so it was pretty much a disaster.
I’ve always been a fan of banana cake, especially with a side of chocolate ganache sauce… but this is a different type of banana cake, this is a gluten free, refined sugar, grain free cake. Doesn’t sound much fun does it? Well bare with me! The bananas add a sticky sweetness, the almond flour gives a complex flavour but doesn’t dry the loaf out at all and the vanilla and cinnamon add an earthiness and delicate note not to mention they fill your house with the scent of a parisian bakery. I like to put banana on top as they caramelise in the oven and go goey and delicious and the crust of the loaf ad a lovely crunch.
– 4 ripe bananas
– 3 large eggs (preferable free range)
– 4 tbsp maple syrup
– 1tsp vanilla extract
– 30g room temperature butter
– 1 tbsp ground cinnamon
– 0.5 tsp bicarbonate of soda
– 1 tbsp lemon juice
– 220g almond flour
– 30g ground flax seed
– a handful of raspberries
1. Preheat your oven to 170 degrees celsius and line your loaf tin with baking parchment.
2. In a mixing bowl mash 3 bananas and combine with the butter. Add 2 tbsp of maple syrup, vanilla extract, cinnamon, bicarbonate of soda, lemon juice and eggs. Mix well with a whisk or in a blender.
3. Add the almond flour and flax seed and make sure you mix well so it is all combined.
4. Pour in half the cake batter and then scatter your handful of raspberries on top before continuing to pour the remaining cake batter over the top.
5. Slice the last banana in half or into rounds and press gently into the top of the cake.
6. Bake in the oven for 70-75 minutes until a skewer comes out clean. If your cake is browning quickly after 30 minutes place some baking parchment on top.
7. Remove from the oven, drizzle with the remaining 2 tbsp of maple syrup and serve with raspberry chia jam and a scatter of hemp seeds.
Notes | You could try adding raisins into the batter if it’s not sweet enough for you or upping the amount maple syrup. Melt down some chocolate and drizzle on top, or make a coconut yoghurt frosting for a more decadent looking cake.