Banana flour is one of the interesting and promising new ingredients in grain and pseudo-grain flour range. It gives an opportunity to use dry ingredient, more closely related to “true” flour, compared to coconut flour, which exhibits very different qualities from any other type of flour, including pseudo-grains, seeds and nuts. When compared to other gluten free grain flours, products baked from banana flour, have more dry and less moist texture. To substitute grain flour, less banana flour have to be used, but it behaves as a regular flour in batters, it does not absorb liquids as coconut flour does. The recipe below is an easy one, especially if baked as a tray bake.
The whole process including batter preparation and baking does not take more than one hour. My first try with banana flour was the similar cake with canned juicy prunes and walnuts.
The only issue with this first cake was its relatively dry texture, which asked for the cake to be served with some sauce to be completely satisfied with dessert. Small quantity of olive oil, added to the ingredient list, rectified this issue and allowed to achieve excellent texture in this second bake. The same effect can be reached by reducing banana flour quantity by 10-15g.
- 2 large eggs, total weight without shell 100-105g
- 160g honey
- 200g thick portion from a can of 28% fat coconut cream
- 20ml lemon juice
- 1 tea spoon lemon zest
- 140g banana flour
- 15ml of olive oil
- 7g baking soda
- 10g cinnamon powder
- coconut oil to grease 20cm x 30cm baking tray
- 825g can of whole plums in juice (SPC brand, with no sugar or additives)
- 1 tea spoon almond meal to dust halved and pitted canned plums
- 1 table spoon pistachio nuts
The batter preparation for this cake is the same as described previously in Paleo banana flour tray bake with prunes and walnuts recipe (here). The only difference is an extra ingredient – 15 ml of olive oil, added to the batter as the last step.
- to prepare plums, drain them from the juice, dry them on paper towel, cut in halves, use almond meal to dust their surface
- insert plum halves into the batter, press them to reach the bottom
- use pistachio nuts before baking the cake
- bake 35 minutes in preheated to 170C fan forced oven
I used olive oil as an extra ingredient for the batter, because it was thicker, than the last time. It happened because I used refrigerated coconut cream, and its texture was much thicker than coconut cream with room temperature in warm weather. The previous bake could have had an extra moisture, too. So olive oil and more juicy plums, compared to prunes, were the way to go to improve the recipe. I did the same handy and convenient tray bake, which allows to bake in thin batter layer for shorter period of time.
Tray bake with plums and batter with olive oil, produced better results, both in texture of the cake and in contrasting flavours. Tart plums are better suited for this cake.
I am happy with the result of this bake, based on purely banana flour as the only dry ingredient. Many recipes of cakes in Paleo range contain starches, usually tapioca, to make the texture of the cake acceptable. Quality recipes of grain, pseudo-grain, starches and nut free cakes are hard to find. This recipe, I believe, fits the bill.