Yesterday I made this banana cake while my husband was at work. I had to make this bread because this is our favourite sweet bread at home and we are bringing this with us for our upcoming road trip. I usually make this with berries and nuts and basically just about anything that can add a twist to it. I got this recipe from my sister who is an amazing baker and cook. When we were kids, I really thought she was going to become a chef one day, that’s how good she is! When my mom worked abroad she was the one making the food at home. My sister is like my second mom. She loves me so much and I love her just as much. It’s been a while since I saw her when I came to the U.S. so, I asked her for this recipe because I missed this cake bread just as I miss her. The texture is like a cake but you can eat it as is without any icing on top. So, if you are looking for a banana bread with a cake texture, this is for you: firm and moist with a little fluffiness. Just a perfect cake-like bread! Try this and you will come back to this recipe over and over again. Who knows, it might become a staple in your home too!
I should mention my sister’s friend Doreen is the very first originator of this recipe and my sister’s baking mentor for many other pastry recipes she knows. She is an avid baker and all she does is literally bake the day away. I know this because we were her guinea pigs for all her recipes and baked goods. Some of her recipes are secret and some of them she revealed to us. Luckily, this one is not a secret for her.We used to live together in one flat when I was still in Abu Dhabi. We were so lucky to have tried all her masterpieces! Ate Dors, as we call her, because her name is Doreen is a very awesome and kind woman. It’s been so long since I saw her so when I make this recipe I remember my sister and her watching The Mentalist & Lie To Me. Doreen is extremely precise with the ingredients, measuring everything little by little and with the help of a scraper or spatula. So, if you want this recipe to be exactly the way it is, please use a tool to level the ingredients in your measuring spoon and cup. And as Ate Dors would say, do not press the ingredients, let it be loose!
I have made this recipe so many times, changing the amount of flour and sugar every time to see what is best but mind you Ate Dors’ recipe is the perfect recipe! I have also mixed everything I can mix into it, yet it never gets old! I guarantee you, your husband, and your kids will love this! Who knows maybe even your friends. I wish you the best in baking this super easy banana cake/bread recipe. I guess it is more like a cake! You can put some icing on top if you want some sweet dessert. This entry is for my sister and Ate Dors! Love these people so much!
I almost forgot to mention that the virgin coconut oil idea, as a replacement for the vegetable oil, was Jeremy’s idea. He gave me this idea two weeks ago and I told him that I would bake this using coconut oil but I did not have the time for the last two weeks. Yesterday, I finally did and it was a success. I thought the coconut oil would change the taste of my cake but it was perfect! Jeremy also suggested that I put some honey on top for extra moist! He said this will keep the cake/bread moist for a few days. It’s been two days and yes it is still moist! Great idea! You can visit his blog here: The Glitter and Cupcake Blog
So if you are making this recipe today, enjoy, like, share, or leave a comment below. I would like to know what you guys think about this recipe because I believe that there is always something good and new to everything we create. Here is the recipe:
1 1/2 cup sifted cake flour (I used organic)
1 cup flaxseed meal/flour (organic)
1 1/2 cup monk fruit sweetener (or organic cane sugar)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pink Himalayan salt (or regular salt)
1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2/3 cup coconut oil
2/3 cup homemade sour milk (2/3 cup full-fat milk + 1 tsp white vinegar or lemon)
1 1/2 cup mashed banana (2-3 pcs depending on the size)
1/4 – 1/2 cup mixed: pine nuts, hemp hearts, buckwheat, pumpkin seeds, golden flax seed, white chia, millet, red quinoa, barley, and amaranth
- Preheat the oven to 350 degrees
- Grease a 9-inch square pan
- In a large mixing bowl sift all the dry ingredients. After all the dry ingredients are sifted, make a well in the middle
- Put all liquid ingredients in the well except for the mashed banana. Mix all ingredients until it turns into a smooth batter
- Add mashed banana in the batter. Add mixed grains and nuts. Pour your batter into prepared pan. Bake for 30 minutes
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