Crunchy pecans nestled alongside sugar-and-cinnamon-caramelized-bananas, glazed in dark amber maple syrup are just the topper of this scrumptious, irresistible, moist, heavenly cake. Oh, and did I mention it is vegan and gluten-free?
I first tasted this divine creation at an intimate dinner party my dear friend, Carmi Shimron threw for me during my recent visit to Tel Aviv. Carmi is an incredible soul singer and a phenomenal cook with a passion for healthy, clean food. The moment i saw this cake in her kitchen, my mouth started watering and I couldn't wait to dive in! She did warn me, the cake wasn't gluten-free, but was made with spelt (that has a lower, but moderate amount of gluten). I decided to take the risk, and it was beyond incredible.
I immediately asked for the recipe, and knew I had to recreate this cake, but make it gluten-free and vegan (the original recipe has eggs, but Carmi substituted them with apple sauce). After a couple attempts that were all somewhat successful - but I was going for perfect, I give you this recipe with love, and a warning - this cake is dangerously irresistible and will not last long.
One more important thing I forgot to mention. This cake is made in two layers. Once half the batter goes in, you will need to arrange the banana slices and pecans, sprinkle them with sugar and cinnamon, than add the rest of the batter and top with another layer of banana and pecans. Baking time will vary, depending on your oven, 40-50min (my oven doesn't have a fan, so it took more time). Once done baking, you puncture the cake and pour the maple syrup.
Ingredients:
1 cup sorghum flour
1/2 cup cornstarch
1/2 cup tapioca flour
2 tbs guar gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup sugar + 2 tbs
1/2 cup coconut oil
4 tbs applesauce
2 tsp vanilla extract
1 cup apple juice
1 tbs apple cider vinegar
1 cup raw pecans
1/2 cup maple syrup
2 bananas, sliced
2 tsp sugar + 1/2 tsp cinnamon
Preparation:
Heat oven to 350F (180C), 9 inch loaf pan lined with parchment, lightly greased.
1. In a separate bowl, mix together the flours, guar gum, baking powder, baking soda and 1/2 tsp of cinnamon.
2. In a bowl of a stand mixer (you can use a hand mixer as well) mix together the sugar and coconut oil on medium, about 30 seconds.
3. Add the applesauce, apple juice, vinegar, and vanilla and mix together just until combined (if the coconut oil starts to curdle, stop mixing and continue to the next step)
4. Reduce speed to low, and add the dry ingredients, 1tbs at a time, until well combined
5. Pour half the batter into the pan.
6. Slice 1 banana into thin rounds and arrange a row of banana and row of pecans (1/2 cup), crosswise, leaving a few gaps in between to allow the heat to escape through the layers..
7. Mix 2 tsp of sugar with 1/2 tsp of cinnamon in a small bowl, and sprinkle half on top the banana/pecan layer.
8. Pour the remaining batter and arrange the 2nd banana and pecans on top. Sprinkle with the sugar-cinnamon mix.
9. Bake for 40-50 minutes. Cake is ready when a wooden toothpick inserted in the center comes out dry.
10. Remove cake from the oven, puncture some holes with a fork, and pour the maple syrup over the hot cake. Set aside to cool down.
