• Chef Organic Tahoe

Banana-Almond-Walnut Cake

In the middle of a snowstorm today, I was possessed with the urge to bake.

This is the way my mind works- dragging a snowblower up the driveway and thinking, "how many more times am I going to be doing this this winter?" ...and my thoughts turned to the 3 perfectly overly ripe bananas in the fruit bowl.

Perfect because, for baking with bananas they should be beyond ripe.

Here's the recipe I came up with, using maple syrup and honey in place of processed sugar. I added ground flax and a base of almond meal for more nutrition and less flour.

Please try it and let me know what you think!


oven 350

cook time: 40 minutes

butter and flour a 10" round springform pan

  • 3 mashed ripe bananas(1 and 1/4 cups)

  • 2/3 cup Greek yogurt

  • 2 beaten eggs

  • zest and juice of 1 small lemon(about 1 Tab. of juice)

  • 1/3 cup honey

  • 1/3 cup maple syrup

  • 1/4 cup melted butter

  • 1/4 cup melted coconut oil(or use all coconut oil)

Stir the liquid ingredients above with a fork in a medium bowl

In a separate, larger bowl, whisk the following ingredients together:

  • 1/2 cup almond meal

  • 1/3 cup ground flax seeds

  • 1 tsp. baking soda

  • 1 tsp. sea salt

  • 1 tsp. cinnamon

  • 1 and 1/4 cup unbleached flour

  • 1/2 cup unsweetened flaked coconut

  • 1/2 c. chopped walnuts

  • *optional: 1/4 cup chocolate chips

Add the wet ingredients to the dry ingredients and stir with a fork or wooden spoon until all the dry ingredients ore incorporated. Do not overmix.

Pour cake batter into prepared pan and bake in a preheated 350 degree oven for 40 minutes. Test with a wooden skewer or toothpick to make sure cake is done, and remove from oven.

Place on a rack and after about 10 minutes, remove the sides of the springform pan. Let cool on bottom part of pan for at least 30 minutes, then gently remove. Cake should slide off easily, and finish cooling on rack.

Can be refrigerated for 3 days or frozen if you manage not to eat it all at once. :)

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