I watched the bananas and they watched me. With an ever-increasing number of brown eyes on their skin each day. If you’ve ever watched bananas, you’ll understand. When they go from perfect to eat, to perfect for a smoothie, to just one more day before they are taken from their skins, popped into zip-lock bags and banished to the freezer until a recipe calls for them.
But they didn’t make it to the freezer. As I was peeling them I thought to myself it’s a cool Sunday afternoon, surely that’s a great time to bake a banana cake?
So, what do you need: cake?
4 very ripe bananas
1 teaspoon cinnamon
½ cup pureed apple {because that’s what we had in the fridge!}
1 cup almond meal
½ cup coconut flour
1 tablespoon raw cacao powder
1 teaspoon organic hazelnut extract
1 teaspoon cinnamon
½ cup pureed apple {because that’s what we had in the fridge!}
1 cup almond meal
½ cup coconut flour
1 tablespoon raw cacao powder
1 teaspoon organic hazelnut extract
1 teaspoon organic vanilla extract
1 teaspoon baking soda
1 teaspoon Xantham gum {using gluten-free flours you will need this!}
2 eggs
So, what do you need: topping?
This cake can be dairy free by topping it with the icing we use for our caramel slice} or you can frost it as I did on the weekend.
3/4 cup extra light cream cheese, softened
1 tablespoon raw organic honey
1 teaspoon organic vanilla extract
1 teaspoon organic vanilla extract
Okay, now what do you do with it: cake?
Pre-heat oven to 190 degrees celsius {375 farenheit}.
Pre-heat oven to 190 degrees celsius {375 farenheit}.
Have your cute sous chef mash the bananas. If your sous chef is used to working with you, they’ll know to add all of the wet ingredients {with the exception of the eggs} into the banana mixture and then they’ll have to taste test {naturally}.
In a separate bowl, mix your dry ingredients.
Separate your egg yolks and whites. Mix the yolks into your wet ingredients then whisk your whites until peaks form.
Keeping your egg whites aside, combine all other ingredients. Once done, fold through your egg whites, being careful not to over-mix. Pour into a lined 20cm cake tin. My sous chef {dressed as her favourite Ice Queen no less} insisted on pressing the mixture down with a fork to make a pattern on top. I probably wouldn’t have recommended this as the aim was to tread lightly with the mixture!
Pop into the oven for 30-35 minutes. The consistency will be quite thick and the cake will have a dense, fudgy texture. Because of this don’t expect the cake to have risen, rather just bonded and expanded a little!
Remove from the oven and cool for 10 min the tin before turning onto a wire rack to cool completely.
Okay, now what do you do with it: topping?
Mix your cream cheese, honey and vanilla extract together, then spread onto your cake.
This cake will store well in an air tight container for a few days {or, if you take it to work on Monday like I did, it will magically disappear!}.
bumpyroadtobubba 
Oh yum! I could do with a big fat slice of this right now you temptress you 😉 xx