Wednesday, January 5, 2011
I had 4 smallish bananas that had gotten extremely ripe, and I did not want to waste them. So, I made:
Banana Cake - preheat oven to 350F
1 cup Sucanat (dehydrated cane juice)
7 Tablespoons extra-virgin coconut oil
4 smaller or 3 large very ripe bananas
1 1/2 cup finely ground whole wheat flour (my wheat grinder has a "pastry flour" setting, but of course, it's not really pastry flour. It just makes it finer.)
1/4 teaspoon RealSalt
1 teaspoon baking soda dissolved in 2 Tablespoons hot water
Cream the coconut oil and the Sucanat thoroughly.
Mash the bananas well and add them to the creamed mixture.
Next add the egg, and the soda water.
Fold in the flour and salt and mix well.
Grease a square baking pan with more coconut oil. Pour in the batter and spread it evenly.
Bake at 350F for about 35 or 40 minutes. A toothpick inserted in the center should come out clean.
Make some "powdered sugar" by putting a cup of Sucanat in your blender and add 1 Tablespoon cornstarch. Put on the lid and blend until it is very fine.
Place this sugar in a small mixing bowl. Stir in a pinch of RealSalt and add 1/4 teaspoon of maple flavoring.
Now, start adding kefir cheese just a little at a time until you like the consistency of your frosting.
When the cake is cool, spread the frosting on top. That's it!