Fluffy walnut banana slice [gluten, dairy and refined sugar free]
Author Katerina | Once a Foodie
Walnut banana slice - wet ingredients
2medium ripe bananas
2tbspMCT oil (or melted coconut oil, cooled)
1tspapple cider vinegar
Walnut banana slice - dry ingredients
1cuptapioca flour (try to find one which is 100% natural, without preservatives)
1/2tspbaking soda or baking powder
1/2cupwalnuts, chopped or smashed into pieces with your meat mallet or rolling pin (i.e. place nuts in a sealed ziploc bag, out of which you've pushed out all excess air before sealing, and have at it! Pieces of all different sizes, from halves to nut powder, are perfect. Great stress reliever too.)
Pre-heat the oven to 180C (350F). Line a 20cm x 20cm (8in × 8in) baking tin with baking paper and set aside.
Mix all the wet ingredients together in a medium bowl or a measuring cup.
Whisk all the dry ingredients (including nuts) together in another large mixing bowl.
Pour the wet mixture into the dry mixture and gently mix together until well incorporated.
Pour into the prepared baking tin and bake for about 30 minutes until browned on top and the top (including the middle) springs back under a light touch of your fingertips (or a toothpick comes out clean).
Maple yoghurt icing
While the slice is baking, make your "icing". Simply mix all the ingredients together in a small bowl with a spoon.
When the cake is cooled and cut, pour some over your individual slice and eat immediately. (I find it's better just to "ice" the portion you're eating and not cover the whole slice as you normally would with icing - this helps the slice stay nice and fluffy.)
Store the remaining yoghurt icing covered in the fridge.
If you are pouring icing over your slice as generously as I have (and there is absolutely no reason why you shouldn't), you may need to make two lots of the yoghurt icing. Just sayin' - it's delicious.This recipe is based on Taavi Moore's recipe for pecan banana bread cake which you can find here.
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