I’ve always loved banana cake. My mum makes a really good one. I wanted a sourdough/gluten-free version so I adapted this recipe to make the most delicious sourdough banana cake! It’s moist without being stodgy, and it’s actually pretty good for you too.

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Ingredients: 

  • 170g olive oil
  • 200g honey
  • 100g rapadura
  • 4 eggs, at room temperature
  • 1 tablespoon vanilla
  • zest of 1 lemon
  • 180g coconut flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 475g sourdough starter
  • 4 over-ripe mashed bananas
  • 1/2 cup chopped walnuts

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Instructions: 

  1. Preheat oven to 180°C.
  2. Butter 2 average sized loaf pans.
  3. Beat oil, rapadura honey in stand mixer until smooth.
  4. Add eggs one at a time, beating well after each addition.
  5. Add vanilla and lemon zest and continue beating until mixture lightens in colour.
  6. Add the sourdough starter and mix on low speed until almost fully incorporated.
  7. Sift the coconut flour with the salt, baking soda, baking powder, cinnamon and ginger.
  8. Add the sifted dry ingredients to the batter in batches, alternating with the mashed banana.
  9. Fold through the chopped walnuts.
  10. Pour the mixture into prepared loaf pans.
  11. Bake at 180°C for about an hour, or until a skewer in the centre comes out clean.
  12. Allow to cool on wire rack before enjoying with a little butter!

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