Antillean Banana Cake by @healthyalie

1h15
Medium

1 serving

🍌

240 g

Ripe Banana

🥛

240 ml

Soy Milk

🍎

5 ml

Apple Cider Vinegar

🥃

5 ml

Rum

🌿

Vanilla Flavoring

🌰

5 ml

Bitter Almond Flavoring

🌾

220 g

Gluten-free Flour Mix

🌽

30 g

Cornstarch

🥥

100 g

Coconut Sugar

🧁

5 g

Baking Powder

🧂

2.5 g

Baking Soda

🟤

0.3 g

Cinnamon

🌰

0.3 g

Nutmeg

🍌

240 g

Banana

🍮

30 ml

Caramel

Preparation Steps

  1. Step 1/12

    Preheat the oven to 175°C / 350°F.

  2. Step 2/12

    Peel and mash 2 ripe bananas until mostly smooth.

    ripe banana
    🥣mixing bowl
    🍴fork

  3. Step 3/12

    Whisk the 240 ml soy milk with 1 tsp apple cider vinegar. Let it stand for 5 minutes to curdle slightly.

    soy milk
    apple cider vinegar
    🥣mixing bowl
    🥄whisk
    🧪measuring jug
    🥄measuring spoon

  4. Step 4/12

    Add the mashed bananas and 1 tsp rum to the soy milk mixture. Whisk until combined.

    ripe banana
    soy milk
    apple cider vinegar
    rum
    🥣mixing bowl
    🥄whisk
    🥄measuring spoon

  5. Step 5/12

    Stir in 1 tsp vanilla extract and 1 tsp bitter almond extract.

    vanilla extract
    bitter almond extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoon

  6. Step 6/12

    Whisk together 220 g gluten-free flour blend, 30 g cornstarch, and 100 g coconut sugar.

    gluten-free flour blend
    cornstarch
    coconut sugar
    🥣mixing bowl
    🥄whisk

  7. Step 7/12

    Add 1 tsp baking powder and 1/2 tsp baking soda to the dry mixture. Whisk in the cinnamon and nutmeg.

    baking powder
    baking soda
    ground cinnamon
    ground nutmeg
    🥣mixing bowl
    🥄whisk
    🥄measuring spoon

  8. Step 8/12

    Pour the wet mixture into the dry ingredients. Fold gently until no dry flour remains.

    soy milk
    apple cider vinegar
    ripe banana
    rum
    vanilla extract
    bitter almond extract
    gluten-free flour blend
    cornstarch
    coconut sugar
    baking powder
    baking soda
    ground cinnamon
    ground nutmeg
    🥣mixing bowl
    🥣spatula

  9. Step 9/12

    Spread 2 tbsp caramel over the bottom of the cake pan. Arrange the 2 sliced bananas over the caramel.

    caramel
    banana
    🍰cake pan
    🥣spatula

  10. Step 10/12

    Pour the cake batter over the banana layer. Smooth the surface with a spatula.

    banana
    caramel
    🍰cake pan
    🥣spatula

  11. Step 11/12

    Bake for 45 to 60 minutes at 175°C / 350°F. Check that a tester inserted in the center comes out clean.

    🍰cake pan

  12. Step 12/12

    Cool the cake in the pan for 10 minutes. Invert it onto a cooling rack before slicing.

    🍰cake pan
    🧊cooling rack

Composition

Ingredients

Types

Fruit, Plant-based dairy, Condiment, Alcohol, Starch, Sweetener, Leavening agent

Ingredients

Ripe banana, Soy milk, Apple cider vinegar, Rum, Vanilla flavoring, Bitter almond flavoring, Gluten-free flour mix, Cornstarch, Coconut sugar, Baking powder, Baking soda, Cinnamon, Nutmeg, Banana, Caramel

Allergens

Soy, Corn

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free

Calories

301 kcal

Macro nutrients

Carbohydrates: 60g, Protein: 4g, Fat: 3g, Fiber: 4g, Sugars: 33g

Nutritional Information

Minerals

Potassium: 285mg, Calcium: 103mg, Iron: 1.3mg

Vitamins

Vitamin B6: 0.25mg, Vitamin C: 5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

cake pan, mixing bowl, fork, whisk, spatula, measuring spoon, measuring jug, cooling rack

Appliances

oven

Type

Type

Type Of Dish

Dessert, Cake, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Family gathering, Celebration

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean, Antillean, Creole

Geographic

France, Antilles

Various

Aspect

Texture

Moist, Tender, Soft, Caramelized

Flavors

Sweet, Fruity, Caramelized, Spiced, Rum-infused, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Keep in an airtight container,Store away from direct sunlight,Keep below 25°C / 77°F), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating), freezer : 2 months (Wrap individual slices tightly,Place wrapped slices in a freezer-safe container,Thaw at room temperature before serving)