My husband wanted a gluten free banana cake for his birthday so I did what I normally do and looked to Mr Google for inspiration! And then I did what I usually do next, amalgamated interesting ideas I found into something that would work for me and my ingredients. The result was so delicious I want to share it. It looked beautiful too, with the cooked bananas and walnuts on top. I will definitely do this one again!
5 medium ripe bananas
3 medium eggs
60g coconut sugar
1 teaspoon vanilla
1/4 cup olive oil
1 teaspoon cinnamon
200g ground almonds (ground in their skin if possible)
1 cup desiccated coconut
1/4 cup LSA (ground linseed, sunflower seed and almonds)
Juice of 1/2 lemon
1 flat teaspoon baking soda
1/4 cup walnut halves
3 tablespoons maple syrup
1. Preheat oven to 165C. Lightly oil a 20cm springform cake tin.
2. Mash 3 of the bananas and blend with all ingredients except lemon juice and baking soda – use a food processor or a stick blender. When mixture is smooth and creamy blend in lemon juice and sieved baking soda. Pour into cake tin.
3. Cut the remaining bananas lengthwise and press gently in to the batter. Top with walnuts and then put into the oven. Cook for around 50 – 60 minutes or until a skewer inserted comes out clean. Pour maple syrup over hot surface and leave for around 10 minutes before removing from tin. Serve with Greek yoghurt.