It's been a long time since I've eaten cake and let me tell you, I was ready for it! I was super excited to try out the banana flour I found recently, banana flour contains around 50grams of resistant starch which is huge, it's actually the highest amount of any food. Resistant starch acts as a prebiotic in the body which means it feeds your good gut bacteria, good gut bacteria is beneficial for your mood and anti-inflammatory for our digestive system.
Banana flour is gluten free, grain free and high in essential minerals such as magnesium, zinc, phosphorus and maganese so great to support energy production, immune function, metabolism and detoxification. Who can argue with that?
1/4 cup olive oil
⅓ cup maple syrup
2 large eggs
2 large ripe bananas mashed
⅓ cup coconut milk
1/3 cup coconut yoghurt
1 teaspoon baking powder
½ teaspoon baking soda
1 tsp vanilla extract
1 tsp cinnamon
1 3/4 cups banana flour
1/2 cup chopped walnuts
Optional Cream Cheese Icing
250g cream cheese room temperature
100g unsalted butter
2 teaspoons maple syrup
8 drops of liquid stevia (to taste)
a couple of squeezes of fresh lemon (to taste)
Preheat the oven to 180 degrees celcius and line a loaf tin.
Whisk the oil and maple syrup together. Add the eggs and mix.
Whisk in the mashed bananas and coconut milk and coconut yoghurt.
Add the baking powder, baking soda, vanilla and cinnamon, and whisk to blend. Add banana flour, and using a big spoon, stir just until combined. Fold in walnuts.
Spoon batter into tin and spread out. Top with sliced bananas.
Bake for 30 minutes, or until a knife inserted into the center comes out clean.
Cool completely on a cooling rack.