Tired of dry, crumbly, somewhat flavorless allergy-friendly desserts which really aren’t that worth eating? Stop right there and make my Banana Cake. It’s soft, moist without being gooey, rich, and sweet. Definitely a cake, not a bread. The tender crumb and mouth-feel of this cake is on-par with a traditional cake made with wheat – hard to recreate without typical baking ingredients since alternatives always behave differently!
The green banana flour and cassava flour form the base of the cake. The two flours mixed together gives a better texture and taste than either one would on their own. Palm shortening replaces butter and helps give an airy lift to the cake. Flax-eggs replace chicken eggs. And coconut milk plus a little lemon juice replaces buttermilk. Typically I shy away from using coconut milk in baked goods, since coconut can be such a dominating flavor. Here, however, it is well hidden, and what hint of coconut you may detect goes well with banana anyway.
I took a shortcut with frosting and used Simple Mills Vanilla Frosting, topped with a handful of chopped walnuts as garnish. Feel free to use your own homemade frosting recipe if you prefer. Or even leave it plain. To make this cake nut-free, you could easily omit the walnuts and instead garnish with a sprinkle of cinnamon, sliced bananas, crushed banana chips, or just leave it plain and call it good.
Follow the steps exactly as written. It does make a difference if you alternate adding dry ingredients and wet ingredients in multiple small additions rather than adding each all at once. Also, don’t bypass the step of popping the cake into the freezer as soon as it is removed from the oven. It helps the cake set and cool, making frosting the cake easier. Baking this cake is easy, and you’ll have the best results if you make sure to do these couple of steps. Your patience will be rewarded! Last important step: keep a knife handy. We can’t help but cut off a little piece each time we walk by – so yummy! Happy baking!
- 2 ripe bananas, peeled and mashed
- 1-1/2 tsp lemon juice
- 1 cup green banana flour
- 1 cup cassava flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup palm shortening
- 2 Tbsp ground flaxseed
- 5 Tbsp water
- 1-1/2 tsp vanilla
- 1 cup sugar
- 1 cup coconut milk
- 1 tsp lemon juice
- 1 can Simple Mills Vanilla Frosting - OR frosting of your choice
- 1/4 cup walnuts, chopped
- Preheat oven to 275 degrees Fahrenheit (no, this is not a typo). Thoroughly mash bananas and 1-1/2 tsp lemon juice in a bowl and set aside. In a small cup or bowl, mix the flaxseed and water. Allow to sit for several minutes until thickened. In a liquid measuring cup, combine coconut milk and 1 tsp lemon juice. Give it a quick stir, then let sit for several minutes.
- Meanwhile, in a separate bowl, cream palm shortening and sugar. Then add the "flax eggs" and vanilla, then combine. Mix green banana flour, cassava flour, salt, and baking soda in another bowl. Alternate flour mixture and coconut milk, adding 1/3 at a time, mixing into the palm shortening-sugar mixture. Stir in bananas.
- Pour cake batter into a 9x9 baking pan (my glass pan didn't need to be oiled/floured to avoid sticking). Bake at 275 degrees for 1hr and 15 minutes or until a toothpick comes out clean. Then remove from oven and place into the freezer for 1 hour or until cool enough to frost.
- Remove from freezer, frost with frosting. Top with chopped walnuts.