There are few things more wholesome and delicious than a warm slice of fluffy banana cake, but this recipe takes banana cake and gives it a serious health-boosting upgrade; turmeric! The scientific research about the health benefits of turmeric, notably its powerful anti-inflammatory and anti-cancer properties, is nothing short of incredible. Turmeric is certainly worthy of its super food (or super spice) title.
Traditionally turmeric tends to be reserved for savoury dishes, particularly curries, however since I am a huge fan of turmeric I like to experiment with putting it in as many of my creations as possible. This cake is no exception. It is completely gluten, dairy and sugar free, but undoubtedly delicious, thanks to the bananas and combination of chai spices! It pairs perfectly with a cup of herbal tea as a morning or afternoon snack.
- 4 ripe bananas (organic)
- 3 organic, free-range eggs
- ¾ cup buckwheat flour
- 1 tbsp coconut flour
- 1 tsp bicarbonate soda
- 1 tbsp turmeric latte powder (or 1 tsp turmeric, 1 tsp cinnamon, ½ tsp nutmeg & pinch black pepper)
- Optional: raw, organic honey or coconut sugar to taste
Preheat oven to 180°C (350°F).
In a blender or food processor, combine bananas and eggs until smooth and creamy (this will help the cake to have a beautiful, fluffy texture).
In a bowl mix the buckwheat flour, coconut flour, bicarbonate soda, and turmeric latte powder/spices, until combined.
Add the blended eggs and bananas to the dry mixture and stir until well mixed. If it is very wet you can add a little more buckwheat flour as needed, until a cake-batter consistency is reached. If you want, add an optional natural sweetener until your desired sweetness is reached.
Pour into a lined (20cm) cake tin and bake for 30 minutes, or until golden brown and cooked through.
Enjoy. This is great served warm out of the oven or with a smearing organic nut butter!