I did this banana cake aiming for the most healthy and tasty it could get, and landed in a combo of brown rice flour, molasses and orange juice. The cake was super soft, aromatic and perfect for kids’ snacks. And yours as well obviously.
The sweet tan of this cake comes from molasses, also bringing the ‘rustic’ alias to it. Ever tried brown sugar candy? That’s the feeling you have after tasting this cake.
What it needs?
3 cups brown rice flour
½ tbsp. cinnamon
1 tsp. powder cardamom
A pinch of salt
¼ cup coconut oil
2 cups fresh (and sour!) orange juice
3 tbsp. molasses
2 medium ripe bananas, mashed
1 medium ripe banana, diced
1 tsp. baking soda
1 tsp. baking powder
And how it is done?
Turn your oven on medium heat, grease a large tin (or two medium ones) and get the ingredients ready.
Mix in a big bowl the flour, salt, cinnamon and cardamom. Leave it aside while you prepare the liquid part.
In a separate container add the orange juice, coconut oil, molasses and the mashed bananas. Mix it until you reach an uniform sauce.
Pour the sauce onto the flour mix and mix everything well. After you have a homogeneous dough add the baking soda and baking powder, stirring lightly. Add the diced bananas.
The goal here is to mix everything well, but gently, doing slow and broad movements to put air in the dough and not to smash the little banana cubes.
Bake the cake for 45 minutes, at least. Do the toothpick test to be sure, and when ready, let it cool before getting it out of the tin.