Wibble wobble, goes the cake. I wonder if it’s cooked goes the baker.
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.
If you have friends you could foist some of it off on them. They may not be your friends for long. Joking….sorta.
Ingredients
45g Banana Flour
7g Ground Flaxseed (1 Tbsp)
1 Tsp GF Baking Powder
1 Large Egg
50ml Milk or Water
30g Sugar
Dash Vanilla Extract
Method
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.
Pep's Free From Kitchen 
Banana flour? Do you buy it? Make it? Your recipe is most intriguing…
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I bought mine, It’s, excuse the huge link, this one:
It’s not a bad flour, nutritionally it’s worth a look, but as far as my, admittedly limited, experience with it when used in baking is that it’s no great shakes.
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Thank you for the link. I have never seen it sold in French or American stores. I guess I would have to order it. I suppose, like any other gluten-free flour, it lacks the ability to rise well, but the taste might be interesting in a sweet batter. Does it give a hint of banana flavor?
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That’s the part that saddened me. It tastes more like a nut, or flaxseed meal than it does banana. Its main benefit as far as I’ve found is that it adds a springiness to baked goods. So if used in conjunction with other flours it might help with texture. But it can be dry so you have to careful of that too.
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Thanks for all this info!
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My pleasure.
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Interesting idea-I am thinking that banana flour acts a lot like coconut flour in that it absorbs a lot of liquid and you don’t need a lot. I made a microwave gluten free hamburger bun and it literally looked and tasted like a kitchen sponge. Not a pleasant experience.
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Funnily I thought the same, it absorbs when baking but not before which means you have to guess at the ratio of liquids when trying a recipe. I’m not a huge fan of banana flour and considering the expense I’ll leave it at this one small bag for now. I know the feeling. I made a flax “muffin” once and it was just this squishy unpleasant lump.
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You might want to try King Arthur measure for measure. It is great in cakes and pancakes, although I’m not sure how it would act if microwaved. Gluten free baking and microwaves don’t get along it seems….
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Thank you for that, but sadly I can’t use pre-blended flour due to my inability to tolerate gums, nightshades (Potato starch) or added starches. Hence the reason so many recipes here jut use a single flour whenever possible. It might be worth a try if you could spare it, I’ve found all but almond meal worked perfectly. I think it’s the way the egg “bakes” in the microwave that helps it all along. That and the flaxseed helping bind it all together.
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I have never heard of banana flour before. I would love to use it for Passover baking if it was sold in Israel.
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