I eat both wheat and dairy and frequently bake with them both, but I just love this Banana cake recipe! And because it is low in sugar and uses unsaturated fats, it is a healthier alternative to many cakes.
300g over ripe bananas (about 3 large)
3 eggs
60g (2 Tbsp) honey or maple syrup
1 tsp vanilla essence
¼ cup macadamia oil (could also use coconut oil)
½ tsp cinnamon
½ tsp bicarb soda (I use 1 tsp when making muffins)
1 Tbsp lemon juice
200g almond meal (2 cups) (I have also replaced 1 cup with a cup of wholemeal spelt flour when I did not have enough almond meal, which makes equally nice muffins
¼ cup group flaxseed/LSA or chia seed
Combine bicarb soda and lemon juice. In a food processor, blend banana, eggs, honey, vanilla, oil, cinnamon, bicarb mixture. Blend until smooth. Add almond meal and flaxseed meal and process again until just combined.
Pour into well-greased cake tin, or 12 muffin tray. Bake in 160°C oven for 45-60mins for cake (about 18-20mins for muffins).
