Scale
Ingredients
Banana Cake
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¾ cup coconut palm sugar
- ¾ teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1½ cups (about 6 oz.) coarsely chopped bittersweet chocolate
- ⅓ cup extra-virgin olive oil
- 2 large eggs (lightly beaten)
- 1½ cups VERY ripe bananas ( (~3 bananas), mashed)
- ⅓ cup full-fat (whole goat milk yogurt)
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
Lemony Glaze
- ¼ cup greek yogurt (more as needed)
- 2 tablespoons maple syrup or coconut palm sugar
- 1 – 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Pinch (1-2 teaspoons) of cornstarch
Instructions
- Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch loaf pan, or equivalent.
- In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.
- In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 40 to 50 minutes. Careful not to over bake, better to under bake than over.
- Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
- If making a glaze, whisk the yogurt, sweetener, juice, zest, and, if needed, cornstarch together till it’s totally smooth, no lumps. (If using coconut sugar whisk the cornstarch into the sugar until incorporated, then add the wet ingredients.) Pour over the cake.
Notes
Store cake in airtight container and refrigerate.
Adapted from Melissa Clark