Baking & Sweets

Banana Pudding Cake

Banana Pudding Cake
Serves
Prep in
10 minutes
Cooks in
10 minutes

Why have banana bread when you can have this delightful Banana Pudding Cake! Using chestnut & buckwheat flour, the balance of sweetness is simply perfect.

Key Facts

  • Makes 1 Medium Cake
  • Gluten Free
  • High Fibre
  • Family Friendly

Ingredients

  • 240g buckwheat flour
  • 100g chestnut flour
  • 30g jumbo oats
  • 1 tablespoon olive or avocado oil
  • 2 large eggs
  • 4 large ripe bananas
  • 75g desiccated coconut
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon vanilla extract
  • 1 heaped teaspoon cinnamon
  • Pinch of salt

Preparation

01

Preheat your oven to 180C, line a medium cake tin with parchment.

02

Mash together 3 bananas, eggs, oil, cinnamon & vanilla. Keep some pieces of banana for texture.

03

Add your dry ingredients & fold through, try not to over-mix.

04

Decant into your tin, add slices of your remaining banana to the top & bake for 35-40 minutes until a knife into the centre comes out clean.

05

Cool in the tin for 10 minutes before taking it out to cool on a wire rack.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables