I walked into the living room where light shone gloriously through the curtains. Despite the blue sky, or the spring buds growing on the trees outside, it was still a cool morning.
The sweet earthy scent of rich cinnamon and banana wafted through the kitchen. Despite my woollen jumper, my soul craved the earthy notes from the rich maple syrup and walnuts. Inside the kitchen, I was baking my third Sugar Free Caramelised Banana and Blueberry Cake to perfect the measurements; would this recipe work? The scents drifting from the oven were looking promising, but they were also making me impatient.
Once the kitchen timer interrupted my tranquility, I rushed to the kitchen cutting a chunky thick slice of the cake. The cake fell away from the knife releasing a sweet puff of steam. Savouring a small mouthful, I struggled to articulate both my joy and pleasure. The cake was moist, infused with the reminiscent characters of smooth vanilla, honey and nuts. The blueberries included a tartness, that cut through the sweetness, balancing the flavours perfectly.
Although the cake would be heavenly for dessert; my preferred serving suggestion is in the morning, with a dollop of natural yogurt and a comforting cup of earl grey tea; guilt not included!
- 3 tablespoons coconut oil or butter
- 1/3 cup (75ml) maple syrup
- 2 tablespoons honey
- 3 whole medium bananas, sliced lengthways
- 1/3 cup (75ml) olive oil
- 6 tablespoons honey
- 2 organic eggs
- 3/4 cup (175ml) soy milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon (11g) baking powder
- 1 3/4 cups (224g) whole wheat flour
- 2 large ripe bananas, mashed
- 1/2 cup of blueberries (additional for garnish, optional)
- 1/2 cup walnuts
- Grease a 24cm round cake pan and slice the 3 bananas lengthwise.
- On a medium heat, melt the coconut oil in a skillet. Once liquefied, include the maple syrup and honey. Stir occasionally on a gentle simmer for 5 minutes, or until the mixture is golden in colour.
- Turn off the stove and stir the mixture for a further 5 minutes, or until the mixture is thick and similar to the consistency of caramel.
- Pour the caramelised syrup into the round cake pan and arrange the banana slices, cut side down, over the syrup. Put aside while you prepare your cake.
- Preheat the oven to 160 degrees celsius.
- In a large bowl whisk the olive oil and honey together. Include the eggs and beat well. Continue to add the soy milk and vanilla extract, whisk until all ingredients together until well combined.
- Include the salt, cinnamon, salt, baking powder and flour into the mixture and beat until combined.
- With a wooden spoon, gently fold in the blueberries, bananas and walnuts into the cake mixture. Pour the cake batter into the cake pan and bake for 55 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- Once completed, take the cake out of the oven and allow to cool for 10 minutes. Once cooled, invert the cake onto a serving platter so the caramelised bananas can be seen on top!
- Serve with fresh blueberries, walnuts, a dollop of natural yogurt and a smile! 🙂
Am I the only one who eats cake for breakfast? 😉 What is your preferred way to start the day?