Yes, you need another banana cake recipe, and lucky for you, I’ve got one well worth trying.
It’s neither fussy nor precious, but it does have a special ingredient that makes it unique: chickpea flour!
Chickpea flour (aka garbanzo bean flour, ceci flour, chana, besan and gram flour) is anything but faddish. It’s been around for centuries and is used in myriad cuisines from the Middle East, Southeast Asia, Northern Africa and Southern Europe. It’s naturally gluten-free and grain-free, easy-to-use, inexpensive, and incredibly versatile for making both sweet and savory eats. It has a subtle nutty flavor and packs a bonus punch of protein, too.
This banana cake is a great choice for giving it a try. It’s perfect for the lunch-packing season ahead since it can be made a the drop of a hat, is not-too-sweet and travels well.
I can go either way with the walnuts in this cake; I love their toasty flavor, but I think the cake is smashing without them, too. My husband holds fast that banana breads and cakes MUST have nuts to qualify for eating, but my sister and others believe the exact opposite. Go with your own tastes, or by what’s on hand for the add-ins.
By contrast, use caution with substitutions and proportions here. Chickpea flour is not all-purpose flour, so changes in the amount of sugar, eggs, oil, etc will likely require some experimentation before achieving the right balance.
- 1-1/2 cups chickpea flour
- 1-1/2 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 large eggs
- ½ cup natural cane sugar (or granulated sweetener of choice)
- ½ cup plain yogurt
- 1 cup mashed very ripe banana (about 2 large)
- ¼ cup melted coconut oil, or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup chopped toasted walnuts (Optional)
- Preheat oven to 375°F. Line a 9-inch square metal baking pan. lightly grease or coat with nonstick cooking spray
- In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon. Make a well in center of flour mixture.
- In a small bowl, whisk the eggs, sugar, yogurt, banana, oil, and vanilla until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist. Stir in walnuts, if using.
- Pour the batter into prepared pan, smoothing top.
- Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
Make it Vegan!: Use nondairy yogurt in place regular yogurt an use psyllium eggs in place of the eggs (for 2 psyllium eggs: combine 7 tablespoons water, 1 tablespoon whole psyllium husk and 2 teaspoons vegetable oil; let stand 5 minutes to thick. Use in place of the eggs)