Every week, I have too many bananas. I buy a whole branch for $2 and it lasts about 7-10 days. Yes, we eat that many bananas in my house, green, ripe and in-between. The last bananas are usually so ripe it’s hard to eat them straight off the branch, so this banana cake is perfect. It also suits my gluten-free, dairy-free, sugar-free diet so I don’t have to worry about having a reaction, feeling ill or even feel guilty about having my cake and eating it too.
First, I make the banana mayonnaise. Eggs and oil in the blender and then in go the peeled bananas followed by the dry ingredients and it always turns out amazing! I use either bean flour or banana flour in this recipe and it gives the cake a wonderful texture and a dark color. You’d never know it was gluten-free.
Banana Mayo Cake Recipe:
2 organic eggs
1/2 cup olive oil
3 ripe bananas
1 cup bean flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp nutmeg
Grease and line a loaf pan.
Blend the eggs until they are light and frothy. Slowly dribble in the oil until it becomes thick and creamy.
Add the bananas and blend together until smooth. Pour this mixture into a small mixing bowl.
Sift the bean flour, baking powder, bicarbonate and nutmeg together. Fold gently into the banana mayonnaise.
Pour into the loaf pan and bake at 180C for 30-45 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes before turning out. Serve hot or cold.
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