Tuesday, September 13, 2011

How things change....


What was the most frequent date Joe and I went on when we were dating? Let me remind you that somehow when you are dating everything seems fun, special and amazing.....that is why trips to Meijer, buying bunches of bananas made me happy.  Doesn't that sound exciting?  Probably not but it wasn't Meijer or the bananas that made me happy rather it was my crazy, funny, loving, banana munching cutie of a boyfriend (now husband) that made those trips so unforgettable. 

I bet Joe wishes I still considered trips to Meijer a date because that would be far easier then riding his bike 65-70 miles, our most frequent date as a married couple.  How things change...

Speaking of things changing, how about when bananas go from that perfect ripe yellow banana to the mushy brown I think I'm going to throw it out banana. I hate throwing food away so that is why I love this banana cake recipe I found on http://glutenfreegoddess.blogspot.com/2006/01/frosted-banana-cake.html#ixzz1FpCZzoIy.  Instead of all-purpose flour this recipe uses ground almonds and rice flour making it a protein packed gluten free dessert that will melt in your mouth. 

The recipe posted below includes a few changes I made to the original. 

Melt In Your Mouth Banana Cake


Ingredients


1 3/4 cups almond flour (I buy mine from Trader Joes) or 1 1/2 almonds that you can grind
1/2 cup brown rice flour
1 teaspoon baking soda
1 teaspoon baking powder
dash of nutmeg
dash of allspice
dash of ginger
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large organic eggs
1/3 cup coconut oil(I love the flavor and texture of baking with coconut oil) or other oil of choice
2 tablespoons honey
1 cup brown sugar 
4 medium (not too big) very ripe bananas, cut up and mashed into puree






Preheat oven to 350 degrees F. 9x13 greased baking pan



If you aren't using almond flour you will need to process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl.



Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.



In a mixing bowl mash the bananas into a puree.

In another mixing bowl beat the eggs; add the oil, honey, brown sugar, banana puree . Beat well.



Add the dry ingredients into the wet, and beat for two minutes.



Pour the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, yet still be moist inside.

The original recipe includes a frosting recipe if you want to check that out but I think this cake is sweet enough on its own.  






We found a double banana when we were visiting my parents in Ecuador!






This was so delicious!

Maybe I will be nice and let Joe take me to Meijer for a banana date again, but I will probably wait until the weather gets too cold for riding. I'm just trying to keep us healthy, right...


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