The last banana/walnut cake I had eaten was been pretty delicious, but unfortunately I found out it had some maple syrup and coconut oil, and was risen using baking powder. This means extracted sugar, fat and an artificial salt. That was too bad! But…on the good side, it was based on whole oats and bananas. That kept me pretty excited to make an irreproachably clean one since that day, and at long last, I did! See above!
We had walnuts (and others nuts) in the pantry that we have been barely touching since learning about how nuts are actually not all that great for health despite their being “whole-food fats”, especially when they’re so easy to abuse. It was a matter of time until we’d figure out ways to finish our stock in a way that wouldn’t be detrimental to our health…you know…like a raw cake! I can’t think of a better use for walnuts than in this cake. Even as little as 50g in one whole cake loaf makes a gorgeous difference. Trust me, you will feel the walnut taste! It’s wonderful without too.
“Rising a cake without baking powder nor baking soda?”
Yes Ma’am, Yes Sir!
How to use the walnuts being sorted out, I still had to figure out the right good dough consistency to improve on my previously tacky/goey cakes, and tadaaa…
Yeast just works. You just need to embrace a different relationship to time, and opt-out from instant-everything…Spend some quality time with your loved ones, or enjoy a long hot bath with your favourite music, while this beauty takes its time to rise.
Also, leave the sponge cake expectations in the dungeon, along with refined flours and artificial rising agents (mineral salts) it requires…Those are not food. Yeast is food that can rise other food.
Be thankful for that and make the best of it.
So here is a beautiful cake that uses only whole foods for sweetness, no oil, nor any artificial or sodium-containing ingredients.
This is as unprocessed as it gets folks…and I intend to keep it that way!
- 3 cups of wholegrain rolled oats (300g)
- ½ cups chickpea flour or besan (40g) – relax, it doesn't give a chickpea taste 🙂
- 3 tsp instant yeast (or 4 tsp of activated dried yeast, activated in as little water as possible)
- 5 very ripe bananas (600g of banana flesh)
- 1 + ½ cups frozen blueberries (180g) optional)
- ⅓ cup walnuts (50g)
- Sweet spices to taste (optional, I used 1 tsp of a mix of ground star anise and cinnamon that was sitting around)
- For sweetening: 1 cup of currants.
- Blend the rolled oats into a flour. Pour in a mixing bowl.
- Add chickpea flour, spices and instant yeast (if you're using that) and combine well.
- Peel and mash your bananas with your clean hands.
- Use some of the banana mash in the blender with ½ cup of currants and blend, add more banana mash if it's too dry.
- Pour back in the mixing bowl, if you're using activated dried yeast add it now, and mix with hands until you get a uniform dough.
- Add the frozen blueberries, the other ½ cup of currants (whole), and the walnuts and mix another couple of minutes to incorporate them nicely.
- Line your loaf tin with baking sheet, pour batter and let sit until it doubles volume. This will most definitely more than an hour because the frozen blueberries will keep the batter cold for a while, which prevents the yeast from making babies and bubbles. You might be able to save time by thawing first, the blueberries might get mashed and look messier.
- When the dough has risen, pre-heat oven at 180°C (360 °F) and bake for about 40 minutes. Use a knife or toothpick, when the cake is done baking, there will be some streaks almost transparent. It it comes out full of whitish dough it needs more baking.
- Let cool and enjoy.
We've had this plain and with our whole-food lemon and orange marmalades. It's delicious!
Finally, this works as a muffin batter too.