As well as recovering from a compressed nerve in my spine (which totally obliterated any form of cooking opportunity for most of last week), I needed to somehow bake a big batch of various cakes for a stall I had planned at the Love Architecture event at the architectural company where I work…. It was touch and go whether I would recover in time.
As it happens the pain killers I’d be prescribed finally kicked in and I was up to the challenge.
So what did I bake?
I wanted a varied selection to satisfy all tastes. Yes, there had to be a lot of chocolate involved but also lots of other treats for the not-so-chocolate lovers!
I settled for chocolate orange and gingerbread smoosh bars…my favourites! Toffee blondies which were closely based on my sticky toffee pudding recipe, raspberry almond chocolate torte, plus a peppermint cream variation on that theme…and last but not least (at the request of my colleagues) banana cake.
I have made banana bread for the blog here before (way back in the early days) but until now I hadn’t attempted a gluten free version. I called this new version ‘double whammy’ because I used both fresh bananas and dried chewy chunks for extra depth of flavour and texture. If you can’t find dried bananas (they need to be the chewy natural dried ones not the crisp banana chips covered in sugar!) then you can just sub extra dates of you wish or simply omit altogether. My usual gluten free flour combo also worked really well, everyone said that they would never have known it was GF which makes it a huge success! I baked the banana cake in 4 small loaf tins (approx 15cm long), but a larger loaf tin (note: I haven’t tested this so baking times will need to be modified) or muffin tins would also be fine.
The cakes sold really well and the few that remained I brought home to freeze as treats for me, so all is good! I also had some business cards designed and printed, hence why you may have noticed a few changes around here with a new colour theme and a new logo! I'd love to hear your thought's and feedback! I didn't know what my title on the business cards should be...so decided upon 'Cakemaster', quite fitting I think, ha ha!
Recipe: Double whammy banana cake
Makes approx. 4 mini loaves
4 ripe bananas- well mashed
1 cup cooked chickpeas
½ cup coconut butter- melted
3 tsp vanilla extract
½ cup agave plus ½ tsp stevia
2 cups GF flour (1 cup buckwheat, ½ cup ground almonds, ½ cup tapioca flour)
½ cup dried bananas- chopped
¼ cup dates- chopped (optional)
1 1/2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon/mixed spice
Soy milk (or other liquid) as necessary (I used approx ¼ cup)
Mix together wet ingredients in a small bowl. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix lightly but well with spoon. Add a little soy milk last as necessary to achieve desired consistency (not too stiff).
Once combined, pour the mixture into 4 small/2 medium greased and lined loaf tin or muffin cases and bake at 180C for approx. 20-30 minutes depending on pan size. Test with a toothpick to ensure the centre is cooked. If the top begins to brown before the centre is cooked through lightly cover the pan with tin foil.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.