Is banana cake the most tolerant cake in the world?

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This is my everyday cake. The cake I bake to have a sweet bite with my coffee. It has a lot of bold flavours without getting overtly sweet. There are many reasons to make banana cake. First of all it is extremely easy to make, even easier than brownie because it is almost impossible to bake too much in the oven. It is brilliant leftover food with the best result using overripe bananas. The sweetness of the bananas makes it possible to use less sugar. Finally, it is tolerant.

If you have food allergies, banana cake is a cake that is just as good without flour, dairy, nuts or eggs. Of all allergies egg allergy seems to me as one of the hardest to live with. What is breakfast without pancakes or eggs? What is a cake without the chemistry of the egg? By accident (I forgot eggs one time I was baking) I discovered that banana cake without egg works just fine. This is because the bananas do the same thing as the egg: They bind the cake.

My banana cake is not all about tolerance. It is also delicious with a rich flavour and delicate texture. Again, the bananas play a substantial role. The cake is moist while caramelized and crunchy on the outside. I have baked and baked to find the perfect taste, and to me it is the addition of coconut palm sugar, almond flour, chocolate chunks and a subtle hint of spices. I use coconut palm sugar instead of refined sugar to achieve a more caramelized taste and because it is has a low GI index. If you are allergic to chocolate and nuts, just omit them. The banana cake still retains a lot of flavour.

This makes one little loaf tin or a little bundt pan.

Banana cake

75 g / 2,6 oz butter

3 small or 2 big overripe bananas

1 egg (optional)

75 g / 2,6 oz coconut palm sugar

75 g / 2,6 oz almond flour (or wheat flour)

50 g / 1,8 oz flour (gluten-free or wheat flour)

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cardamom

1/3 tsp ground cloves

a pinch of salt

40 g / 1,4 oz dark chocolate (70 %), chopped

1. Preheat the oven to 160C/320F. Place parchment paper in a loaf tin or a little bundt pan.

2. Melt the butter and allow to cool a bit.

3. Mash the bananas with a fork in a bowl. Add the melted butter and egg and combine until blended.

4. Add the sugar, flour and the rest of the dry ingredients and stir to combine. Pour in the tin and bake for about 30-45 minutes.