The bananas are over ripe again. Also, today I was scheduled to give a lecture on basic medicine and free cakes for the new nutrition students. For that lecture it is appropriate to bring a cake. A banana chocolate cake in a large roasting pan was the plan this time. Bananas are high in fiber content and is therefore well suited for baking free cakes. The recipe give a cake sufficient for about 10 people. (Since we have around 40 new nutrition students at the University of Oslo, I doubled the recipe, baked the cake in a large roasting pan (24 × 35 cm ), and assumed that every one is modest and take a modest sized piece of cake… :-). And yes, the cake was well received by the students !)
150 g boiled chickpeas (eventually canned)
260 g ripe banana withouth shell
110 g of canola oil or similar
150 g sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
150 g of finely ground rice flour or fine gluten free flour mixture
35 g cocoa powder
Preheat oven to 180 gC. Place a baking paper (greased paper) in the bottom of a small roasting pan, 18 × 24 cm. Process peas, banana, oil and sugar in a blender until smooth and creamy. Weigh the flour and cocoa in a separate bowl, and add salt, baking soda, baking powder and vanilla sugar. Mix well together. Pour the bananacream over the flour and mix gently till everything is well blended but not any longer. Pour the mixture into the roasting pan. Bake at 180 gC for 30-35 minutes or until a knife comes out clean from the cake. Let the cake cool. Turn the cake upside down on a suitable cake stand and remove the baking paper.
125 g chocolate powder (Nesquick or similar, contains cocoa, sugar and lecithin)
1 teaspoon vanilla extract
25 g water
50 g of canoa oil
Mix together the chocolate powder and water. Stir in the oil little by little with a whisk or a mixer. The chocolate powder contain lecithin which is an emulsifying agent. It allows to mix quite a lot of oil into the frosting. Spread the frosting on the cake. Chocolate powder contains a lot of sugar, so there is no need to add powdered sugar.
This cake is gluten-free, milk-free, egg-free and thus vegan. If you tolerate wheat, 150 g rice flour can be replaced with 175 g wheat flour. If you do not have time to bake when the bananas are over ripe, peel them before you put them in the freezer for later use.
Blogpost by Anne Spurkland, published 5. march 2013