In Breakfast, dessert, Gluten Free, Grain Free, Nut Free, Recipes, Snacks, Uncategorized, Vegetarian

Banana & Chickpea Flour Cake

Banana & Chickpea Flour Cake

Banana cake always goes down a treat but it’s time to add another new banana cake to your repertoire. This is not your ordinary banana cake - one piece of advice is not to mention the word chickpea flour until your guests have tried it… Chickpea flour has loads of added benefits - it’s packed with fiber, extremely high in protein, rich in vitamins, minerals and entirely grain free.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 10

Ingredients
  

  • 3 large eggs
  • 3 ripe bananas, mashed
  • 185 g butter (I use organic by Yeo Valley)
  • 200 g golden caster sugar
  • 200 g chickpea flour, (aka garbanzo bean flour, ceci flour, chana, besan and gram flour) sifted
  • 2 tsp baking powder (wheat -free)
  • 1 pinch sea salt
  • 1 tsp vanilla bean paste

Instructions
 

  • Preheat the oven to 375°F, gas mark 3, 160°C, (140°C fan-assisted).
  • In a food mixer, or by hand, cream the butter and sugar until smooth. Then add the eggs one at a time. Then add the bananas, blend until smooth together with the chickpea flour, vanilla, sea salt and baking powder, and beat until combined.
  • Line the base and sides of a non-stick 2lb loaf tin with parchment paper or 2lb loaf tin liner.
  • Pour in the mixture and bake on the middle shelf of the preheated oven for 1 hour after 1 hour, loosely cover the top of the loaf with tin foil to prevent burning and cook for a further 30 minutes.
  • Remove from the oven when cooked and place on a cooling rack. After twenty minutes, release the cake from the loaf tin and leave to cool.
  • As soon as the cake has cooled, wrap tightly in foil so as to keep the cake extra moist. You’ll often find banana cake tastes better the next day, so if you want to get ahead of the game, you can make this cake the day before serving and keep it tightly wrapped in foil until ready to eat!
  • Enjoy!
  • When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP - Okay, the recipe has sugar, but feel free to switch to your choice of sugar or sweetener. Bananas have always been one of my favourite fruits for breakfasts and snacks. As bananas are packed full of goodness, including Vitamin C, potassium and dietary fiber, any cake baked with them are my family’s favourite. I love having a slice for breakfast topped with a dollop of yogurt, honey and berries. If you fancy you can add some chocolate chips or walnuts to the mix if you prefer a different texture in each slice.
Don’t be tempted to switch the chickpea flour for regular flour for this particular recipe, stick with the chickpea flour, as chickpea flour is not like for like when it comes to regular flour. I’ve made a few attempts to get the consistency right, so try not to alter the recipe, unless you want to a few small chocolate chips or walnuts. Plus, chickpea flour is extremely high in protein – the cake itself contains 200g of flour which is around 44g of protein!
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