I can’t really tell you how good this cake is, because I literally didn’t have a chance to taste it after my daughter had gotten her hands onto it. I guess that says enough, though, so let’s get baking, shall we?
Preparation time: 20 minutes
Cooking time: 1 hour
- 2 tbsp. (30ml) of grounded flax seeds
- 6 tbsp. (90ml) of water
- 1/2 cup (125ml) of organic sorghum flour
- 1/3 cup (83ml) of organic brown rice flour
- 1/4 cup (62.5ml) of arrowroot starch
- 1/4 cup (62.5ml) of organic almond flour
- 1/2 tsp. (2.5ml) of xanthan gum
- 2 tsp. (10ml) of baking powder
- 1 tsp. (5ml) of baking soda
- a pinch of salt
- 1/2 cup (125ml) of organic whole brown sugar
- 6 tbsp. (90ml) of vegan butter
- 3 organic ripe bananas
- 1 3/4 cup (187.5ml) of organic pitted and chopped date
- 1 cup (250ml) of organic walnuts
- 1/2 cup (125ml) of organic 70% chocolate chips
- Preheat you oven to 350º.
- Grease a 9″x5″ loaf pan.
- In a small bowl, combine the flax seed and the water and leave it aside for 10 minutes so it thickens.
- In a medium bowl, combine the sorghum flour, the rice flour, the arrowroot starch, the almond flour, the xanthan gum, the baking powder, the baking soda and the salt.
- Cream the butter and the sugar.
- Add in the bananas and the flax seeds mix then continue mixing.
- Gradually put in the flour mix, the dates, the walnuts and the chocolate chips.
- Put your batter in the loaf pan and bring it in the oven to cook for approximately 1 hour or until your knife comes out clean. It all depend on your oven, it can be more or less.
- Remove it from the oven and let it cool on a wired rack.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“This is a great banana bread that you could eat without guilt. I don’t know anything about the author but the recipe is amazing!”
“Love this recipe! Very full of fibre and a nice sweetness without being too sweet. I use 1/4 cup of spelt flour and 1/4 cup of whole wheat flour as my flours are different, and I find it makes it a bit denser as well as giving a slightly darker colour to the loaf.”
“This is a great wonderful banana cake.”
“Loved how light and moist this banana bread was.”
“This cake is amazing. I normally don’t care for banana-based desserts, but this is very tasty. It’s not too sweet or anything, just right….”
“I made this cake last week and my husband is still talking about it today. He said it was the best banana bread he’s ever tasted.”
“This recipe is so good! This is definitely my new favorite banana bread recipe!”
“It’s better than any cake I have ever tasted.”
“This recipe is so so fantastic!!”
“I made this for Easter brunch and got great comments back from everyone who ate it. I also took some of the batter home for my family with no complaints.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
