Buckwheat Banana Date Cake

I have a confession: I suck at baking.

I don’t like to follow directions.  My ego wants me to put a bunch of ingredients in a bowl, wave a magic wand, and create something delicious.  It’s easier to do this with savory dinners in a pot on a stove than it is in baking.  Baking is actual science where the difference between one teaspoon and two makes or breaks the dish.

So, I am super proud that this is one of those recipes where my wand worked.  It is fluffy, perfectly sweet without adding sugar, and has a warmth that will carry into fall beautifully.     And of course, because I’m gluten and dairy free, so is this cake!

Here’s what you’ll need:

• 4 very ripe bananas, well mashed*
• 2 large eggs
• 2 teaspoons almond extract
• 4 Tbsp avocado oil (or melted coconut oil or butter)
• 1 cup blanched almond flour
• 1/2 cup buckwheat flour
• 1/2 cup arrowroot starch
• 1 teaspoon aluminum-free baking powder
• 3/4 teaspoon baking soda
• dash of salt
• 6 or 7 Medjool dates, chopped

*Bananas vary in size, especially from the more petite organic ones to the large non-organic Chiquitas. I happened to use the large ones in this recipe, so if you’ve got smaller ones, the cake may not be quite as moist, and slightly less sweet.

Here’s what to do:

• Preheat the oven to 350.
• Mix the bananas, eggs, extract and oil in a large mixing bowl.
• Sift the dry ingredients (you can use a colander) into a separate bowl.
• Whisk the dry ingredients into the wet ingredients until combined.
• Fold in the chopped dates.
• Pour into a greased round 8.5 or 9 inch baking pan. If going larger, it will be flatter, and take less time to bake.  You could also make these into muffins or mini-loaves, with shortened cooking time.
• Bake for 30-40 minutes, keeping an eye on it towards the end.  It should be done when the center is firm and it is golden brown.

This cake is spongey and sweet and totally crave-worthy.  And without any sugar other than the fruit, you don’t have to feel too much guilt if you crush a giant piece of it for breakfast.

Other add-ins that would be lovely in this, especially for fall weather, would be warming spices of cinnamon and/or ginger. You could of course fold in some chopped pecans or walnuts too, if you’re looking for a nutty crunch.

Hope you enjoy this as much as I did today!  I’m still trying not to eat the rest of the pan.