I’ve really nailed banana cakes.
I seem to hit that perfect texture every time now; this has the perfect level of moisture and spring. Furthermore this is not only yummy but quite healthy; I’ve included LSA.
It’s low, as opposed to no-sugar, and that means I feel like it’s more than sweet enough. You could possibly drop the sugar content further but I prefer cakes with a little sugar at least. Notice the hungry pajama-wearing person who prematurely spotted the cake and tried to wrestle it out of the photoshoot.
1 & 3/4 cups flour
1/2 cup LSA (ground linseed, sunflower seeds and almond)
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1/4 cup sugar
1/4 cup oil
1/4 cup water
4 ripe bananas, mashed
1 teaspoon vanilla
1 teaspoon malt or apple-cider vinegar
Optional: a couple of handfuls of raisins, walnuts or dark chocolate chips
Mash bananas. Add all dry ingredients. Add all wet ingredients. Mix. Bake long and slow in a cake tin or in a muffin tray. Bring out of the oven when springy to touch and golden.