banana cake

i was in the mood for a cup of tea and some comfort food and this is what i ended up making. it's lovely - not sweet at all (i modified the original recipe to get rid of most of the sugary stuff as i think the bananas are sweet enough) but moist and fragrant with real vanilla. you can of course use vanilla extract. it's also very cake-like, which you don't always get when you don't use flour.

i think this could be made in a loaf tin - i used a sandwich pan. grease and line the bottom just in case, though i suspect it's greasy enough not to stick.


3 cups ground almonds
1/2 tsp sea salt
1 tsp baking soda
1/8 cup agave nectar
1/8 cup coconut milk plus a little more
1/4 cup olive oil
3 eggs, whisked
seeds from one vanilla pod
2 bananas (about one cup) mashed

preheat the oven to 180C. mix the almonds with the salt and the baking powder. in a separate bowl, mix the agave, coconut milk, olive oil and the whisked eggs with the vanilla and the mashed bananas.

stir the wet ingredients into dry and mix thoroughly until combined. add a bit more coconut milk if the mixture seems too dry.

bake at 180C for 40 minutes - though check halfway through and if the top looks like it's browning too fast, turn the heat down a little. it's cooked when the skewer comes out clean.


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