I am not gluten-free, however, I am running very low on regular flour due to the Covid pandemic, so this was a good opportunity to try recipes using other alternatives.
This cake surprised me. It has a perfect balance between sweetness, banana flavour and consistency which melts in your mouth.
Scroll to the bottom for the Banana-Tahini-Date Variation and Cupcake versions.
~clivia-miniata~
banana bread with sunflower seeds
Slightly altered recipe from `Cannelle et Vanille´ by Aran Goyoaga.
Makes 1 x 28cm loaf /8-inch square pan or 10 cupcakes (bake – 35 mins)
Preparation – 20 minutes
Baking time – 50 – 55 minutes
ingredients
3 Tbsp/22g ground flaxseeds
½ cup/110g water
4 ripe medium bananas – divided
½ cup/100g granulated sugar
½ cup/115g extra-virgin olive oil or melted coconut oil
1 Tbsp finely grated ginger
2 tsp vanilla extract
1 cup/100g almond flour
¾ cup/105g superfine brown rice flour
½ tsp fine rock salt
¾ tsp baking soda
1 tsp baking powder
¼ cup/25g sunflower seeds, plus more for topping
preparation
1. Preheat the oven to 180C/350F. Line a 28 x 7 cm loaf pan with baking paper and set it aside.
2. In a medium bowl, combine the flaxseed and water, whisk to combine and set aside for 10 – 15 minutes for the flax to thicken.
3. Add 3 bananas and mash with a fork to the flax mixture until there are some chunks left but it is fairly pureed. Add the sugar, oil, ginger, and vanilla – mix until smooth.
4. Whisk together the almond flour, rice flour, salt, baking soda and powder. Pour into the banana mixture and stir until the batter comes together. Fold in the sunflower seeds.
5. Pour into the loaf pan. Cut the remaining banana in half lengthwise, place gently on top of the batter and brush the banana pieces lightly with coconut oil. Sprinkle a few sunflower seeds on top of the cake and bake for 55 – 60 minutes, or until a toothpick inserted comes out clean. Set the pan on a cooling rack to cool. For best results, allow the cake to completely cool before cutting, otherwise, it will crumble.
note
- If using frozen bananas, make sure to drain some of the extra liquid from freezing, making the bread a bit too wet.
- The crumb on this bread is delicate. Let it cool completely in the pan before lifting it out.
- Bake in a long loaf pan for the best results.
variation
- The rice flour can be replaced with regular all-purpose flour.
- Replace the sunflower seeds with walnuts.
Banana-Tahini-Date Variation
- Use 3 medium bananas (omitting the one on top.)
- Reduce the sugar to ¼ cup/50g, add 6 large/120g Medjool chopped dates – roughly mash with the bananas.
- Add ¼ cup/55g runny tahini (optional)
- Replace sunflower seeds with 3 Tbsp mix of black and white sesame seeds. Using half in the cake batter and the other half to sprinkle in the pan and over the top of the cake.
- Bake for 60 minutes.
Note to self: Make 10 Cupcakes (Double recipe for 20, use 1½ vegan icing recipe found here . Sprinkle with maple-toasted sunflower seeds)
