Banana Coconut Cake with Nuts and Raisins – Gluten, Grain, Dairy Free

The recipe below is a new version of a banana cake, baked with a coconut flour as a single dry ingredient in a batter. The resulting cake is gluten, grain, starches, gums, yeast, legumes, soy and dairy free. Pure glucose powder is used as a sweetener, but regular sugar can be used instead if you tolerate it. There are four variations in this version of the cake, compared to already published recipe. Nearly half of bananas in the recipe are replaced by apple puree, mixed nuts and organic sultanas are added to the batter, as well as cinnamon and ginger powder, and finally, the cake is baked in extra long and wide loaf tin (28cm x 13cm). The use of benchtop mixer allows to beat eggs with blended bananas and apple puree to an enormous volume, filling the whole regular size mixing bowl. However, as it always happens when the mixture of dry ingredients based on coconut flour is mixed in, cake batter substantially reduces its volume. Cake batter thickens very quick with the reaction between baking soda and lemon juice taking place immediately. The quicker you mix the ingredients and place batter in a baking tin, the better.

When I baked this cake, I did not intend to publish the recipe, it was an accidental one, as there were not enough bananas in the house and I had to use blended apple pie filling to replace bananas. I also wanted to have a trial bake in extra long and wide loaf tin, so I used nuts and organic raisins to increase batter quantity. Thus, no step by step photos, which I plan to add to this post later, when I bake this cake for the second time.

Ingredients:

for extra long and wide baking tin 28cm x 13cm

  • 4 large eggs, 215-220g without shell
  • 230g diced bananas
  • 170g apple puree (I used blended commercial apple pie filling, with only apples as an ingredient)
  • 40ml lemon juice
  • 100g coconut flour
  • 12g baking soda
  • 120g dextrose/glucose powder, I had firm bananas, for extra sweet and ripe bananas use 80-90 glucose powder (can be substituted for any natural sugars, for those who tolerate them)
  • 10g cinnamon powder
  • 5g ginger powder

extra

  • 200g organic raisins/sultanas
  • mixed nuts, I used hazelnuts, pistachios and cashews, wrist-full of each

Note

Glucose powder is less sweeter compared to sugar, keep this in mind and add sugar or glucose depending on how sweet are raisins, how sweet are bananas and how sweet you want your cake.

Preparation:

  • line loaf tin with baking paper
  • juice and soft raising can be used without any preparation
  • alternatively cover raisins with boiling water for 10 minutes, drain water, leave raisins in a bowl, cover the bowl with glad wrap and leave it on the counter for 24 hours, raisins will absorb all residual water, they will be juicy and practically dry to touch
  • blend apples if using apple pie filling
  • blend bananas with lemon juice
  • add cinnamon powder, ginger powder, baking soda to coconut flour, mix them well, put mixture through a sieve
  • in a bowl mix raisins with nuts, add 1 tea spoon of dry ingredients mix, cover with another bowl or plate and shake, to cover surfaces with dry ingredients
  • whisk eggs in a bowl of a benchtop mixer on high until frothy and double in volume, add glucose powder in 3-4 portions
  • if using handheld mixer or whisk attachment of a stick blender, use a very large bowl, as the final beaten mixture will more than triple in volume
  • add banana puree into a bowl and continue running mixer on high for 2-3 minutes
  • add apple puree and run mixer for 2 minutes, the mixture will reach the top of the mixing bowl
  • transfer beaten mixture into a large and wide bowl, where it is much easier to mix dry ingredients in
  • use one-quarter (or less) of the mixture to add to raisins and nuts
  • add dry ingredients to wet ingredients, combine them with a whisk as fast as you can
  • add nuts and raisins mixed with portion of wet ingredients
  • combine both with spatula
  • transfer batter into a lined loaf tin, level the surface of the batter
  • bake in preheated to 150C fan forced oven for 70-75 minutes
  • take the cake out of the tin
  • transfer the cake on a baking paper to a wire rack
  • return wire rack to switched off oven and let the cake to cool down completely
  • the cake is best sliced the next day as it allows to have absolutely nice and clean-cut through nuts and raisins without the cake crumbling

The cake is ready for freezing

Enjoy!

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