This recipe is presented as a good way to use up ripe bananas during banana season. It is a balanced variation on banana bread, with no dairy, sweetness coming from bananas and maple syrup, and flexibility over which flour to use depending on taste and dietary needs.
The cake is described as suitable any time of day, especially in the morning. The writer says children in her home eat it before leaving for school or preschool, and she also likes to pack small slices in their lunchboxes. It can be served on its own, with fresh fruit, or even with butter and jam.
The recipe serves 10, is kosher pareve, takes 10 minutes to prepare and 40 minutes total, and is rated easy. The ingredients are 2 ripe bananas, 3 eggs, 1/4 cup olive oil, 1/4 cup maple syrup, a pinch of salt, 1 cup almond flour, 1 cup oat flour, 1 packet, 10 grams, baking powder, and 1/2 teaspoon cinnamon, optional. The author notes that if you want more sweetness, you can add another 1/4 cup maple syrup.
The method is straightforward: heat the oven to 175 degrees, preferably on turbo, and prepare a non disposable loaf pan. Mash the bananas, mix in the eggs, oil, maple syrup, and salt, then add the dry ingredients and stir until smooth. Bake for 25 to 30 minutes, until a toothpick comes out dry, then cool before slicing. The cake keeps up to 5 days in the refrigerator. Flour swaps are also suggested, including rice flour, more almond flour, only oat flour, or 1.5 cups spelt flour, which contains gluten. Gluten sensitive readers are told to use suitable oats.
