Gut-healing, Skin-glowing Banana Cake with Turmeric & Maple Frosting
Sometimes the best things in life happen when they are not planned and this cake is no exception...
I was not feeling my best last Monday and spent the afternoon in bed with PMDD but that evening I sprung out of bed feeling a desire to bake a banana bread (which as you'll learn turned into more of a cake)
Recently while watching a friend post her banana bread on Instagram stories, and remembering I had some ripe 'nanas in the fridge, I felt inspired to make some for myself (well, for my husband mostly)...
Banana bread recipes vary as much as our monthly moods and this time I was feelin' spicy! So to the cake mix I added some of my favourite warming spices -cinnamon, ginger, cayenne and turmeric (ignoring the advice of said husband) 👨🏽
Having a sensitive belly and mostly following a low-carb, gluten-free and FODMAP-friendly diet, I often create recipes for me that end up being good for many so I get excited to share them (when they turn out well that is and don't worry, this one made the cut).
It was the first time I'd used tiger nut flour in a healthy cake recipe or any cake recipe (I've used this flour in my 'healthiest chocolate brownies', click here for the recipe but come back to this one) so I wasn't sure how this cake would turn out? Would it be moist? Or would it be dry like saw dust? Time would soon tell...
I absolutely love tiger nut flour because it's low-carb, FODMAP-friendly and tastes delicious! Just like baobab, it's a prebiotic fibre so it's incredible for gut health as it feeds the gut microbiome (the gut bugs/gut flora).
As an added extra, I put 2 tablespoons of Perfect Baobab in as well for good 'gut measure' as it contains antioxidants and lots of other nutrients (including potassium and vitamin C), in fact, it contains more potassium than bananas, 6 x the vitamin C of oranges and 20 x more antioxidants than green tea! Amaze!
OK, so I made the cake and then patiently sat (watching Outlander on Netflix) whilst waiting for the cake to cool when I took it out of the oven (this was a mild form of torture) and then I slathered over the incredible turmeric & maple cream cheese frosting (lactose-free of course!)
The husband came out of his cave to sample the delights and I'm pleased to say that seconds and thirds occurred. 😁
Now that you know how this cake evolved (from my head that night), I won't make you wait any longer for the recipe...
Banana Cake with Turmeric & Maple Frosting
Gluten/grain/refine sugar & lactose-free!
Ingredients for the cake:
- 3 ripe cavendish bananas
- A pinch of salt (Himalayan or Celtic sea salt)
- 3 large eggs (preferably organic)
- 1 tsp of vanilla extract
- 1 cup of Lakanto keto sugar (supermarket)
- A good pinch of cinnamon, nutmeg, cayenne, turmeric and ginger powders
- 1/3 cup of walnut oil or melted coconut oil
- 1 heaped tsp of aluminium-free baking powder
- 1 1/4 cups of tiger nut flour (health food store or online)
- 2 scoops of Perfect Organic Baobab powder
Ingredients for the Cream Cheese Frosting:
- 1 block of Lactose-free Philly cheese (softened)
- 1/2 cup of pure maple syrup (not the imitation stuff)
- 2-3 tsp of turmeric powder
- 1 scoop of Perfect Hydrolyzed Collagen powder
- Preheat your oven to 180c
- In a large bowl add your eggs, peeled bananas and chosen oil
- Using a stick blender (or pour this into a regular blender), blend well until smooth
- Add in the lakanto keto sugar and beat with an electric mixer if you have one (or you'll get pretty tired arms if hand beating!), beat until creamy
- Add in the vanilla, flour, baking powder, pinch of salt, baobab and spices and beat again until well-combined
- Pour into a lined tin and bake in your pre-heated oven for 35-40 mons on 180c fan-forced, take out at 35 and poke a fork in to see if it is done, if the fork comes out clean it is done and if not cook for another 5 mins or so...
- While the cake is cooking get onto your cream cheese frosting by adding all the ingredients to a bowl and using a hand mixer, beat until smooth with colour consistency - it should be a vibrant yellow colour from the turmeric and this gives it a distinctive flavour. If you like a more mild flavour maybe add in 1 tsp of turmeric at a time to get desired taste.
- When cooked tip out onto a cooling rack or chopping board and allow to cool
- Once cooled down, use a spatula to spread the frosting over the top
- Serve immediately with a sprinkle of cinnamon!
- Store in the fridge covered
I hope you enjoyed today's recipe and more importantly, you get to make and enjoy this, the taste is so unique and delicious and there are many wonderful health benefits such as helping to reduce inflammation, improve gut health, improve skin health and much more!