Banana Walnut Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
½ cup canola oil¼ cup agave nectar¼ cup maple syrup¼ cup palm sugar (or brown sugar)2 medium, overripe bananas, mashed3 tbsp Homemade Egg Replacer (or Ener-G), prepared¼ cup unsweetened vanilla almond milk½ tbsp vanilla⅔ cup chickpea flour⅔ cup sorghum flour⅓ cup potato starch⅓ cup tapioca starch2 tbsp psyllium husk fibre2 tsp baking powder1 tsp baking soda1 tsp cinnamon½ tsp ginger¼ tsp salt¾ cup chopped walnuts
Preheat the oven to 325F and line a 9” springform pan with parchment.
In a bowl, beat together oil, syrups, sugar and bananas until well combined.
Beat in the egg replacer, almond milk and vanilla until thoroughly mixed.
Beat in the flours, starches, psyllium, baking powder, baking soda, cinnamon, ginger and salt.
Mix until smooth, about 1 minute.
Fold in the walnuts.
Bake for 40 minutes, until it tests done with a toothpick.
Cool in the pan for 30 minutes, then remove sides of the pan and cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, beat together oil, syrups, sugar and bananas until well combined.
Beat in the egg replacer, almond milk and vanilla until thoroughly mixed.
Beat in the flours, starches, psyllium, baking powder, baking soda, cinnamon, ginger and salt.
Mix until smooth, about 1 minute.
Fold in the walnuts.
Bake for 40 minutes, until it tests done with a toothpick.
Cool in the pan for 30 minutes, then remove sides of the pan and cool completely on a wire rack.
Serving Size: Makes one 9" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 267.5
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 10.0 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
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