Chickpea (Besan) Flour Banana Cake

Author: Shelley Bennetts  

Chickpea (Besan) Flour Banana Cake



1-1/2 cups besan flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp fine sea salt
2 large eggs
2/3 cup rapadura or cane sugar
1/2 cup plain yogurt
1 cup mashed very ripe banana (about 2 large)
1/4 cup melted coconut oil, or vegetable oil
2 tsp vanilla extract or powder
1/2 cup chopped toasted walnuts (Optional)



Preheat oven to 375°F. Line a 9-inch square metal baking pan. Lightly grease.

In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon. Make a well in centre of flour mixture. In a small bowl, whisk the eggs, sugar, yogurt, banana, oil, and vanilla until well blended. Add yogurt mixture to the flour mixture in large bowl, stirring just until moist. Stir in walnuts, if using.
Pour the batter into prepared pan, smoothing top.
Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the centre comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.

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