Whether you want to call it a cake or a bread, it is moist and not too sweet with a hint of banana. Sweetened with bananas and dates and made with homemade quinoa flour, this cake is wholesome enough to have for breakfast, yet decadent enough to serve to guests for dessert!
Quinoa flour is quite easy to make at home, but you will need a high-speed blender such as a vitamix.
Homemade Quinoa Flour: (makes 1 3/4 c)
- 2 cups whole quinoa
Turn the oven on to 350 F (180 C). Pour the quinoa onto a baking sheet and bake for 10 minutes. Remove and blend in a blender until fine and powdery. Use immediately, or store in a airtight container in the fridge.
Banana Cake: (Note “T”=tablespoon “t”=teaspoon)
- 1 3/4 c quinoa flour
- 3 bananas (2 mashed, 1 sliced)
- 7 large medjool dates
- 1/2 c water
- 1/2 c nuts (I used silvered almonds, but walnuts, shredded coconut or cashews would be good)
- 1 T vanilla
- 1/2 c coconut oil melted
- 1/4 t salt
- 3/4 t xanthum gum
- 1 t baking powder
- 1/2 t baking soda
- 1 T apple cider vinegar
In a bowl, mix the flour, salt, baking powder and baking soda and xanthum. In a blender, blend the 2 mashed bananas, dates, water, coconut oil, vanilla and vinegar. Pour the wet ingredients into the dry and mix well. Press the dough into a oiled 8×8 or 9×9 baking dish. Top the cake with sliced bananas and chopped nuts of your choice. Bake cake for 25 minutes at 350 F. Remove and let cool at least 15 minutes before cutting.
This cake is great on its own, but I also like to serve it frosted with the cashew frosting in my ebook.
Submitted to: Wellness Weekend