Banana & walnut cake
1 1/2 hours
I didn't have any idea what to expect but was fully prepared to give it a go, mainly because it's so incredibly easy to make. Oh, I also had a couple of blackening bananas which were starting to breed fruit flies! Definitely time to do something with them.
I didn't have the exact ingredients so improvised with what I had and turned it into a banana and walnut cake. It's so soft and flavoursome with crunchy walnut pieces and a hint of cinnamon. A real treat. Eat it straight out of the oven and slice and freeze any left over at the end of the day (unlikely)!
2 ripe bananas (mashed with a fork)
50g plain gluten free flour
110g buckwheat flour
½ tsp bicarbonate of soda
½ tsp baking powder (gluten free)
1 tbsp stevia
1 tsp cinnamon
2-3 tbsp almond milk
1 tbsp melted coconut oil
80g chopped walnuts
Preheat the oven to a low setting. I used gas mark 4.
Choose a small loaf tin or cake tin of your choice.
Mix the dry ingredients together in a bowl then stir in the almond milk and melted coconut oil.
Add the mashed bananas and chopped walnuts then mix well.
Pour into the baking tin and place on a low shelf. This is a slow bake cake.
After 50 minutes, test whether it's close to done by inserting a skewer into the centre of the loaf. If it comes out clean or with crumbs attached, it's ready. If the skewer has a coating of wet mixture, cook another 10 minutes then test again.
Leave to cool for around ten minutes before slicing with a sharp knife.
Not all baking powders are gluten free. I used a Waitrose own brand which is gluten free. You can swap the Stevia for coconut sugar and use around 80g. Walnuts provide a small amount of omega 3 while the bananas are a good source of potassium (good for reducing high blood pressure) and tryptophan which converts to serotonin – which helps with feeling calm.
Vegan, gluten free, dairy free.