Besides being delicious, this banana cake version is one of the healthiest snacks on the Planet, containing the well-known powerful turmeric. The health benefits of this natural ingredient have been proven by countless studies, especially its anti-inflammatory and anticancer properties.
Traditionally, turmeric is used for savory dishes. But, why not getting its health-boosting properties even when eating desserts?
Such example is this cake which is absolutely sugar, dairy, and gluten free, yet super delicious thanks to the bananas and chai spices used as its ingredients. It goes excellent with a cup of herbal tea as a morning or afternoon snack.
- 3 organic, free-range eggs (or chia seeds soaked in water)
- 4 organic, ripe bananas
- ¾ cup of buckwheat flour
- 1 tablespoon of coconut flour
- 1 tablespoon of turmeric latte powder (or 1 teaspoon cinnamon, 1 teaspoon turmeric, half a teaspoon nutmeg & pinch black pepper)
- 1 teaspoon of bicarbonate soda
- Optional: coconut sugar, or raw, organic honey to taste
Preheat oven to 350°F (180°C).
For a nice, fluffy texture of the cake, mix the eggs and bananas in a food processor or blender, until smooth and creamy.
If you prefer chia seeds over eggs, use a tablespoon of finely ground chia seeds and three tablespoons of water per egg. Take a separate bowl, and mix the coconut flour, buckwheat flour, turmeric latte powder/spices, and bicarbonate soda until combined. If you don’t have buckwheat flour, use coconut or brown rice flour.
Then, add the banana mixture and stir until well mixed. You can add more buckwheat flour if the mixture is very wet, to get a cake-batter consistency. Add some of the optional natural sweeteners to taste. Pour the batter into a lined 20cm cake tin, and bake in a preheated oven for about half an hour, or until cooked with golden-brown color.
Serve it warm, or with a smearing organic nut butter. Enjoy your healthy snack!