Looking for a moist, delicious cake that's surprisingly healthy and naturally gluten-free? Then look no further than this Banana Flour Cake! Made with ripe bananas, coconut flour, and a touch of sweetness, this recipe is incredibly easy to follow and delivers a surprisingly delightful texture. Forget heavy, dense gluten-free cakes; this one is light, fluffy, and bursting with the natural sweetness of bananas. It's perfect for a quick dessert, a special occasion, or even a satisfying afternoon treat.
This simple recipe requires minimal ingredients and even less effort, making it ideal for both beginner and experienced bakers alike. Forget complicated techniques and long lists of ingredients; this cake prioritizes ease and delicious results. To embark on this baking journey and create your own slice of banana-coconut heaven, let's dive into the simple step-by-step instructions below.
Tools Needed
- Pan
- Blender or Mortar and Pestle
Ingredients
- Ripe Bananas: 2
- Water Chestnuts
- Peanuts
- Pumpkin Seeds
- Sunflower Seeds
- Almonds
- Onions: 5 large
- Roasted Peanuts: 3 tablespoons
- Glutinous Rice Flour: 5 tablespoons (50 grams)
- Salt: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Banana Mixture
- Cut 2 ripe bananas into small pieces.
- Grind the bananas until fine, or knead them by hand.
- Add water chestnuts, peanuts, pumpkin seeds, sunflower seeds, or almonds (optional).
- Add 1/2 teaspoon of salt.
- Mix all ingredients thoroughly and set aside for 15 minutes to allow the dough to rest.
Step 2. Combine Dry and Wet Ingredients
- Gradually add 5 tablespoons (50 grams) of glutinous rice flour, adding half at a time.
Step 3. Cook the Cake
- Heat a pan on low heat.
- Add the banana mixture to the pan.
- Cover and cook for about 5 minutes.
- Flip the cake and cook for another 5 minutes, or until golden brown and cooked through.
Step 4. Optional additions
- Add 5 large chopped onions and 3 tablespoons of roasted peanuts.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- You can use both regular bananas and Namwa bananas.
- If you have leftover bananas, don't forget to make this cake!
Nutrition
- N/A
FAQs
1. Can I use regular flour instead of coconut flour?
While you can try substituting, the results will differ significantly. Coconut flour absorbs more liquid, leading to a denser cake. Using regular flour will likely result in a cake with a different texture and possibly a less intense banana flavor.
2. How can I store leftover cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze individual slices in a freezer-safe bag.
This No-Oil Banana Coconut Cake is the perfect example of how simple ingredients can create an extraordinary dessert. Its moist texture and delightful banana flavor will leave you wanting more, proving that healthy baking doesn't have to compromise on taste. Enjoy this guilt-free treat and share the recipe with your friends and family!