The two super ripe bananas left on the kitchen counter every week is exactly what is needed for this wonderful cake.
In almost every house there’s a moment where a few ripe bananas are left, waiting to get into a cake and come back to life in a different form.
This is how this cake was born –
A soft and marvelous banana cinnamon cake.
I made it so that the kids will have a good indulging cake to snack on in the mornings before going to school.
A balanced and peaceful bite to help them leave home in the morning calmly while being comfortably full.
While making the cake and mixing the mixture, I felt cinnamon was going to make it complete and will make it warm and loving.
Once the thought came across I added cinnamon to the cake’s mixture and it dotted it perfectly and wonderfully.
I poured the thick shiny mixture into the baking pan and put it in the hot oven.
The smell of it was like music playing and felt wonderful and homey.
It was a brilliant feeling that brought everyone into the kitchen to find out what was the brilliant smell spreading around the house.
My morning cake has become my brunch cake and so it has got a double role.
It gave us a wonderful family after brunch.
We enjoyed every bite of it,
We laughed around it,
Were happy around it,
It nourished us,
Gave us a hug,
And it turned into a recipe that will always be a sweet memory of pure family time.
After the past week I understand that what we all need is family time,
Family time that’ll ground us and provide a good and relaxed feeling.
Time that makes us all appreciate all that we have and be grateful for it.
And there’s no better way to do it than with a good and balanced family cake.
Because everyone of us has these two ripe bananas on the counter just waiting to be revived,
And bring joy to all of the family members.
This is a simple and easy recipe and within a few single moments you”ll have a gorgeous cake,
Its smell will be scattered all over the house and will make everyone smile.
Peaceful family days to us all 🙂
Banana Cinnamon Cake
Ingredients: suitable for a stiff loaf pan or a round pan 26cm (10.2“) diameter
- 2 bananas
- 4 eggs
- ¼ cup olive oil
- ¼ cup non-dairy milk
- ⅓ cup maple syrup (For alternatives, have a look at “A little extra From Me”)
- Pinch of salt
- 1 cup oat flour (For alternatives, have a look at “A little extra From Me”)
- 1 cup almond flour (For alternatives, have a look at “A little extra From Me”)
- 1 bag baking powder (10g)
- ½ – 1 teaspoon cinnamon (Depends how much you like to feel its presents – not a must)
- Preheat the oven to 350°F (175°C) on turbo mode and line a baking pan with parchment paper.
- Put the bananas in a bowl and squash them with a fork.
- To the banana bowl add liquid ingredients, eggs, oil, milk, maple syrup and salt and mix well. Can also put all the ingredients in the blender and grind well.
- Add dry ingredients to the bowl, oat flour, almond flour, baking powder and cinnamon and mix again until receiving a uniform mixture, smooth and dotted with cinnamon.
- Pour the mixture into the baking pan, put in the oven and bake for between 30-40 minutes or until a toothpick or wooden skewer inserted into the cake comes out dry.
Let the cake cool, take it out of the pan and enjoy some family quality time 🙂
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 4 days.
- You can add in anything you like – dark chocolate, raisin, cranberries, and spices like dried ginger. Anything you like will work.
- Maple syrup can be substituted for date honey, though this change will make the cake’s color darker and the date honey’s taste will be relatively noticeable.
- Oat flour can be substituted for rice flour / coconut flour / almond flour / spelt flour (contains gluten).
- Click here to see how to grind oat flour at home.
- Almond flour can be substituted for coconut flour / oat flour / spelt flour (contains gluten).
How to grind oatmeal at home 🙂