Gingerbread Banana Cake 

We love bloggers that spend all day cooking and taking delightful photographs of their creations, so we’ll be the first to admit that this is a really crappy photograph of this cake.  What can we say?

  1. We have a business to run.
  2. The cake came out of the oven and everyone ate it in 5 seconds flat…we’re lucky there was any evidence of its existence at all.

Revkor Cambridge instructor Heather shared this recipe on our Facebook group shortly before Christmas, originally posted by Chocolate Covered Katie.  We love Katie and we’re sure she tested this recipe 5000 times to get it just right but we found that the whole rigamarole with letting the damn thing sit in the oven was totally unnecessary.  It just created more time between baking the cake and eating the cake, and no one needs that kind of torture.  Here’s our super simple, mega-clean take with a few tiny tweaks.

Make it happen:

Line an 8×8 or 9×9 cake/brownie pan with parchment.  Preheat oven to 350 F.

Whisk and set aside:

  • 3 mashed bananas
  • 1.5 tsp vanilla
  • 1/3 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 1.5 tbsp white vinegar, apple cider vinegar, or lemon juice

In a separate bowl, blend:

  • 1 tsp baking soda
  • 2.5 tsp cinnamon
  • 2 tbsp real grated ginger
  • 1 tsp ground cloves
  • 1/4 tsp nutmeg
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups of oat flour (ground oats in your food processor)

Add wet to dry, stirring just till blended.  We added the topping from the Revkor No Muffin-Top Wonder Muffin.  It’s optional but really, who doesn’t want delicious crumbly awesomeness on their cake?

Bake on the center rack for about 30 minutes.  Remove and let cool completely.  We can’t lie…we ate this bad boy with a little spread of hand-churned butter we picked up at the St. Lawrence Market.  MMMMM.