11 Sep Banana Coffee Cake | Dairy Gluten free
This Banana Coffee Cake has the perfect blend of sweetness of the bananas and the slight bitterness of the coffee. It has all the flavours and the goodness of Walnuts. To top it all, it uses mix of Jowar (Sorghum) flour and brown rice flour making it gluten free. As I have not used any butter, it becomes Dairy free as well.
In India, bananas are best known as poor man’s fruit. Kela, as it is fondly called in North and West India, it is the most affordable fruit for the under privileged. But it does not make it an under rated fruit by any means. Banana has many health benefits. Other than being rich in vitamin B6, bananas are a good source of vitamin C, dietary fibre and manganese. The best time to eat bananas depends on your needs and preference. If you want to stay full for longer duration, eat a newly ripened banana. If you want an energy boost, eat a well ripened banana with black spots on the peels.
The health impact of coffee has long been and continues to be a controversial topic. For many of us, that morning cuppa is a ‘must’. 😊 Advocates of coffee tout its upsides such as antioxidant property and brain-boosting ability. While detractors tout its downsides such as insomnia, indigestion, etc. However, I feel Caffeine reacts differently with every person. So if we experience any negative side effects, it’s a sign to cut down our consumption accordingly. However, this cake uses the minimal amount of coffee and hence now need to worry about the health issues of consuming this.
For baking this cake, I have used same measurements as my Gluten free Flour Mix—1 measure any millet flour + ¼ measure any starchy flours (tapioca / rice / brown rice / arrowroot flours). It works well for cakes and cookies. I used Jowar (Sorghum) flour and brown rice flour for this cake. However, you can use any flours of your preference.
To conclude, this Banana Coffee Cake is a very simple and easy to make cake. It does not require any frosting. You can just consume it with evening tea or even for breakfast without any guilt. I have avoided the use of any butter and have substituted with cooking oil. It stays good in the refrigerator even for a week. Trust me it tastes better a day after baking.
Banana Coffee Cake | Dairy & Gluten free
- 1 cup Jowar (Sorghum) Flour
- ¼ cup any starchy flour (Tapioca / brown rice / white rice / arrowroot flours)
- 1½ tsp baking powder
- 3 tbsp chopped walnuts
- ½ tsp cane sugar / jaggery powder
- ¼ cup any cooking oil / melted nut butter
- 2 tbsp flax seeds powder
- ½ cup mashed ripe bananas
- 3 tsp instant coffee powder
- ¼ cup water
- 1 tsp vanilla essence
- Preheat the oven to 180˚ C
- Sieve both flours and baking powder together. Keep aside.
- Soak flaxseeds meal in 6 tbsp warm water and set aside.
- Stir the coffee powder in ¼ cup water and keep aside.
- Mix the cane sugar and oil in a vessel till they combine well.
- Add the mashed banana and flax seed mixture and mix.
- Finally add the coffee and part of walnuts.
- Add the flour mixture and vanilla to the wet mixture.
- Blend with soft strokes using cut and fold method.
- Grease a round / square baking tin and line the bottom with a parchment paper if available. (optional).
- Pour the batter and bake at 180˚ C for 30 minutes.
- I have avoided the use of any butter and have substituted with cooking oil. However, you can add butter of your preference.
- You can use any millet flour and any starchy flour.