Baking & Sweets
Banana Pudding Cake
Serves
Prep in
10 minutes
Cooks in
40 minutes
Why have banana bread when you can have this delightful Banana Pudding Cake! Using chestnut & buckwheat flour, the balance of sweetness is simply perfect.
Key Facts
- Makes 1 Medium Cake
- Gluten Free
- High Fibre
- Family Friendly
Ingredients
- 240g buckwheat flour
- 100g chestnut flour
- 30g jumbo oats
- 1 tablespoon olive or avocado oil
- 2 large eggs
- 4 large ripe bananas
- 75g desiccated coconut
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
- 1 heaped teaspoon cinnamon
- Pinch of salt
Preparation
01
Preheat your oven to 180C, line a medium cake tin with parchment.
02
Mash together 3 bananas, eggs, oil, cinnamon & vanilla. Keep some pieces of banana for texture.
03
Add your dry ingredients & fold through, try not to over-mix.
04
Decant into your tin, add slices of your remaining banana to the top & bake for 35-40 minutes until a knife into the centre comes out clean.
05
Cool in the tin for 10 minutes before taking it out to cool on a wire rack.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
