Easy Peasy Banana Cake

Written By Renae Scott

I have a new Banana cake recipe that I wanted to share.
Straight out of Green Kitchen Stories latest book : Quick + Slow. I picked this recipe book up last christmas and recommend if you are looking for recipe inspiration as we head into winter.
These recipe is quick and easy, and the family didn’t even pick up that it is gluten free, win win!

Ingredients

8 soft dates pitted
2 medium free range eggs
120 mL (1/2 cup) olive oil
4 Tbs of maple syrup or coconut sugar
4 ripe bananas
2 tsp ground cinnamon
1/2 tsp ground dried ginger
1 1/2 tsp baking powder
1 tsp salt
100g (1 cup) almond flour
100g (2/3 cup) rice flour
50g dark chocolate
3 Tbs seeds - poppy, sunflower, sesame, pumpkin. your choice

Instructions:

Preheat oven to 180 degrees C. Grease 22 cm pan with olive oil

  • Add dates, eggs, olive oil and sweetener to food-processor or high-speed blender and whizz until smooth.

  • Roughly chop 3 of he bananas and add to blander with spices and whizz again til smooth.

  • Add both flours and pulse until combined. Coarsely chop chocolate and stir through batter.

  • Pour batter into prepared tin. Slice remaining banana lengthways and lay on top of batter, sprinkle with seeds.

  • Bake for 50-60 mins until golden top and toothpick comes out clean.

  • ALlow to cool slightly before slicing.

Renae Scott
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