Recipes
Omid Jaffari’s Banana Bundt Cake
I know that it's almost the end of winter...but despite the occasional ray of sunshine, for us Melburnians it's still raining hard almost everyday. So, what could be better than offering you something that will warm your heart for just a bit longer until springtime properly kicks in!
What I like best with this recipe is using a little bit of Loving Earth's Mesquite Powder. It gives it a caramel aftertaste which goes great with the strong, sticky banana flavour. Although it's not raw, the idea is to offer a Loving Earth inspired gluten-free vegan baking recipe so you can try an alternative healthy approach to classical baking, either for your guests or just for yourself!
Oh, and by the way, this cake is great toasted for breakfast together with Loving Earth's delicious range of raw butters...
For the Wet Ingredients
- 3 medium very ripe bananas, cut up and mashed into puree
- ½ cup applesauce (blend one apple with ¼ cup water)
- 1 tbsp vanilla essence (or 1 tbsp of ground Vanilla Beans)
- 1/3 cup olive oil
- 2 tbsp Light Agave Nectar
- 1 ½ cups Coconut Sugar
For the Wet Ingredients
1. Make up some egg replacer, equivalent to two large eggs (I used Ener-G Egg Replacer powder and warm almond milk as the liquid).
2. Preheat oven to 160 degrees C. Prepare a bundt cake pan by coating it with a little oil.
3. Place the banana puree in a bowl. Add the applesauce, vanilla, olive oil, agave, and coconut sugar. Beat well.
For the Dry Ingredients
- 2 cups gluten-free flour blend (I used: 1 1/4 cup sorghum flour + 1/2 cup buckwheat flour + 1/2 cup tapioca starch)
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 2 tbsp Mesquite Powder
- 2 tsp cinnamon powder
- ¼ tsp Sea Salt
- 2 tsp xanthan gum (if your flour has no xanthan or guar gum added)
For the Dry Ingredients
4. In a separate bowl, measure out your dry ingredients and whisk to combine.
5. Add the wet ingredients to the dry mix and beat for two minutes.
6. Make up your egg replacer; add it to the batter and beat to combine.
7. Pour the batter into the prepared bundt pan and bake in the centre tray of a preheated oven for 40-50 minutes until cooked. Check the cake is cooked through to the centre by inserting a skewer; if it comes out clean, it's ready. The cake should be firm and may appear slightly golden brown at the edges.
8. Cool the cake on a wire rack before removing from the pan. You can do this by placing a serving plate on top of the cake pan and turning it upside down onto the plate.
9. If you're not using a non-stick pan, move a butter knife around the sides to make sure the edges of the cake are loosened before you invert it onto a plate.
