Yummy Mondays: Vegan, Gluten Free, Banana Maple Cake ( To Die For!)
It doesn’t take much to hide the fact that I am pretty much of a regular sweet tooth person, and as it turns out the more the Air Conditioning is on the more you’ll be able to hear me cry for help i search of tea, and as a firm believer of you can’t have tea without cake (I’m awful, I know), I just had to have something feed my sweet tooth need.
I would have to admit that the main reason I basically invented this little doughnut looking delight is 3 ripe bananas that were nearing their, and frugal old me just did not want to see them nana’s going to waste 🙂
What You’ll Need?
3 Ripe Bananas
200 Grams Coconut Butter
3 Tb Coconut or Almond milk
3/4 Cup Granulated Sugar
1 Tsp Baking Soda
1 Cup Almond Flour
1/4 Cup Tapioca Flour
1/4 Cup Brown Rice Flour
1 Tsp Maple Flavouring
3 Tb Maple Syrup +
100 Ml Maple Syrup
100 Grams Roughly Chopped Pecan
I was seriously amazed at how easy and smooth this all think came to be. First think you’ll want to preheat your oven to 170ºc so you wont have the hassle of actually waiting for it to heat up later (Nobody has the patience for that:))
To begin you just want to cream you coconut butter and sugar together until smooth and fluffy, then add your bananas and all your other wet ingredients and mix away.
Now on a different bowl stir all your dry and ingredients and then gently and slowly pour them under you bananaey batter on lowest speed.
prepare your cookie pan of choice, and to the spirit of the jewish new year I chose this gorgeous Doughnut shaped Cake pan and sprayed some coconut oil inside of it. Make sure you oil it up nicely or your creation will be basically annihilated by crumbling cake chunks.
If you want to make it all gorgeously pecanny toss your pecans to the bottom there to get that special shape when you take it out.
Tap it over the counter to get rid of air bubbles and put it in your oven for 25 – 30 min or until golden.
Your not done yet! Use a skewer to pinch some holes inside and ladle some of your maple syrup on top there so it’ll all be nice and mapley and toss back to the oven for 3-5 minutes and that’s it.
Just because I like all things crunchy I let the top layer crisp in the oven for another 3 minutes after flipping it up and yes, I do conquer, It was yummy as hell 🙂