Banana Cake with Whole Wheat Flour and Honey
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INGREDIENTS
- 6 ripe bananas, about 700g
- 3 eggs
- ½ cup (140g) tahini
- 6 tablespoons (120g) honey
- 1 teaspoon (5g) vanilla extract
- 3 cups (450g) whole wheat flour
- 3 tablespoons (30g) sifted cocoa powder
- 2 teaspoons (16g) baking powder
- ½ teaspoon (4g) baking soda
- ¼ teaspoon salt
- 1 teaspoon (4g) cinnamon
- 1 cup (100g) walnuts or hazelnuts, coarsely chopped
- 1 1/3 cups (335 ml) milk at room temperature
METHOD
- Preheat the oven to 180°C. Grease and flour a 24cm round bundt pan.
- In a large bowl, mash the bananas with a fork. Be careful not to mash them completely; we want some chunks remaining. Add the eggs and whisk with a whisk until slightly fluffy.
- Add the tahini, honey, and vanilla and mix until combined. In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and walnuts.
- Add half of the dry ingredient mixture to the banana mixture and stir. Pour in the milk and gently mix with a spatula. Add the remaining flour mixture and mix well.
- Let the mixture rest for 10–15 minutes, allowing the whole wheat flour to absorb some of the liquids, which will make our cake fluffy. Pour the cake batter into the pan and bake in the preheated oven for 50 minutes. Let it cool and then serve.
