It has taken a while, but I have definitely perfected my banana cake recipe (it’s slightly different to my banana bread) although I seriously underestimate my amazing new oven and every recipe seems to need 5 minutes less than in my old oven so the sides are very slightly overdone. I wanted to make this one a bit more exciting than plain banana cake as we were entertaining so I halved the mixture and added cacao to one half to create a double-decker effect. I hope you love it as much as we all did – it got eaten pretty quickly!
4 very ripe bananas, mashed
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp chia or flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
1 tsp vanilla bean syrup or vanilla extract
¼ cup almond milk
3 tbsp cacao powder
1/3 cup vegan chocolate chips (optional)
Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.
Mix the chia or flax seeds in a small bowl with the water and set aside so it can set.
Mash the bananas in a large bowl and add the coconut oil and maple, then add the chia / flax mix and mix well.
Now add the flour, baking powder, baking soda and cinnamon.
Move just under half the batter into another bowl and add the almond milk, cacao powder and vanilla, and, if using, mix in the chocolate chips.
Pour the plain batter into the loaf tin then add the chocolate batter on top. I made it a double-decker but if you want a marbled effect you can cut through the batter with a knife so that the top layer sinks down to the bottom layer in places.
Slice a banana length ways and add to the top of the cake and put it in the oven for 35 minutes, or until a fork comes out clean.
Leave on a wire rack to cool then turn out of the loaf tin onto a plate.
Delicious served with peanut or almond butter!
Love and health,