In your heart of hearts you believed in me. You knew that given enough time I’d make something decent with banana flour. Your faith in me is boundless. I am the rock that you stand on. Truly I am humbled by your great admiration of me. Or not, whatever. So, here we are, yet another microwave cake, this recipe could almost be described as foolproof. It seems to work with almost any flour, bar almond flour, and each only changes the recipe slightly. But you know me, I won’t make claims without tests. So, banana flour, in a microwave cake. It’s still got that strong taste, the sugar cuts that down, the cake is really light and airy. Less spongy than when using quinoa flour, just puffy and airy. I did find it very filling. You might be best to share this with someone. Nothing much to note here. It’s fine, fine and dandy. I’ve run out of anything to say, honestly. I planted some garlic today. A bulb’s worth of organic garlic cloves. It worked last year. I also have two miniature roses I’ll be growing in the greenhouse. I hope to get cutting and to repot these when they start to become dormant. These force grown flowers don’t always do well, but they were really cheap so I thought I’d take a chance. Okay, I have another recipe, which will be posted when I can figure out what to call it. See you soon.
45g Banana Flour
7g Ground Flaxseed (1 Tbsp)
1 Tsp GF Baking Powder
1 Large Egg
50ml Milk or Water
Dash Vanilla Extract
1. Grease microwave safe bowl with Butter or Olive Oil.
2. Whisk together the Egg, Milk, Vanilla Extract and Sugar. Then Whisk in the Flour, Flax and Baking Powder. Batter will be smooth and runny. Pour into greased bowl.
3. Cook on full heat for 2-2 1/2 minutes. Cake should be springy to the touch and will triple in size. Place plate on top of the bowl and turn out. Let cool slightly and serve.