This cake, based on simple and reliable recipe with only 4 ingredients, I bake on a regular basis. Banana cake baked using a single coconut flour can be made completely without added sweeteners. When over-ripe, sweet bananas are used the cake will be sweet enough, but on occasions when I like it a touch sweeter, I add dextrose/pure glucose powder. Dextrose can be substituted by any dry sweetener without any changes to the recipe. When baked with regular bananas and without sweeteners, the cake is more like banana bread, that can be used with sweet or savoury toppings. This cake can be baked in a shape of a large loaf from the double batter portion from original recipe here and here. Different versions of this cake baked as a large loaf with, or without dextrose are presented below.
The colour of the cake significantly depends on the ripeness of bananas, the softer and sweeter they are, the darker the cake. It also depends on the temperature of the bake.
I am glad that in this rare case of grain free baking, switching to a large loaf tin with double portion of the batter, does not change either baking regime or the texture of the cake. It is soft and moist, survives freezing and defrosting without any problems. Using nuts on top of the cake gives the cake a better look and adds extra texture to the bite.
- 4 large eggs, 210-215g without shell
- 400g diced bananas (ripe bananas will give more runny batter, compared to not so ripe ones)
- 40ml lemon juice
- 100g coconut flour (I used 2 varieties: from Well and Good and Essential Ingredient shop in Melbourne)
- 12g baking soda
- 80g dextrose/glucose powder (can be substituted for any natural sugars, for those who tolerate them)
- coconut oil to grease the pan if baking without paper liners
- spices or spice mixes (1-2 tea spoons) to flavour the cake
- walnuts or cashews to decorate the cake
Step by step photos can be seen here.
- blend diced bananas with lemon juice
- whisk eggs (optionally eggs with glucose) until triple in volume
- combine blended bananas with eggs, you can mix them by further whisking using whisk attachment from a stick blender
- mix baking soda with sifted coconut flour
- add dry ingredients to wet
- mix well and wait 1-2 min for coconut flour to absorb the moisture
- transfer the batter to a lined tin (I use extra wide, heavy duty tin 13cm x 23cm)
- level the surface of the batter
- apply nuts as decoration
- bake 60 min in preheated to 155-160C no fan oven (or 150C fan-forced oven), baking time may be extended for another 10 min if baking with no fan regime
Different bakes of the cake are shown below, I prefer to use cake paper liners. They save time and effort, and help to avoid darkening of the cake sides and bottom.