The run up to Christmas has me feeling festive a little earlier than usual. Michael Bublé sings to the sounds of my efforts in the kitchen and I think we make a pretty good pair. Of course, all this happens whilst the children are at school, MB may sing his heart out between 9-3 but the small people just don’t feel the same as I do. We put our tree up on Saturday (I’ll show you that next time), which to me means the festivities are well and truly a-happening. And I cannot believe that this week sees the end of School for the year. Time flies by and there is still much to be done.
But at least we have cake. And I can’t tell you how pleased I am with this one with banana and cinnamon. You see the combination of AIP and GAPS has left us feeling somewhat deprived of baked goods and given this one’s free from pretty much everything, with not an unhealthy ingredient in sight, it seems unlikely that you’re gonna love it. But you are, this hits the spot, people. We’re back in business!
We’ve tried this in all manner of ways. Cut into whilst still warm (tendency to fall apart), cut it once completely cold and you will find it more cakey in texture and very slightly on the crumbly side. If you wrap it up and keep in an airtight container overnight it will be teacake-like in texture and hold up to being spread with shortening. We’re a bit naughty and like it with a little (ok, quite a lot actually) extra shortening spread on our slice. Either way it’s a winner!
Oh and on the subject of winners, you’ll be wanting to know who gets the e-book Giveaway from the last post. It’s Yvonnee who said “I have been following the AIP diet for six plus months and also have had to eliminate garlic and onions so I’m always looking for recipes to keep me on track – I am determined to heal my gut – I need more inspiration and the reviews tell me I may find it in Angie’s cookbook.” Congratulations Yvonnee, you’ll be receiving a nice early Christmas gift in your inbox very soon!
banana cinnamon teacake
Putting a baking sheet in the oven from the start helps to give the cake a boost from the bottom up, ensuring you get a well risen loaf.
(makes one 9×5 inch loaf)
Print the recipe here
3 large ripe bananas, mashed
1/2 cup (85g) softened organic palm shortening
1/2 cup (160ml) runny honey
3/4 cup (90g) coconut flour
1 tsp cinnamon
1 tsp baking soda
3 gelatine eggs, as follows
gelatine eggs –
3 tbsp gelatine
2 tbsp lemon juice
1 tbsp tepid water
3 tbsp just boiled water
Place a baking sheet into the oven and preheat to 350F / 180C. Line a 9 x 5 inch loaf tin with parchment paper.
Put the bananas, shortening and honey into a bowl and, using a stand or handheld mixer, combine thoroughly. The shortening will probably look a bit ‘splitty’ at this point but don’t worry, forge on! Sift in the coconut flour, cinnamon, baking soda and salt. Mix again until combined.
Now make the gelatine eggs. Put the gelatine, lemon juice and tepid water into a small bowl and mix until thoroughly combined. Add the boiled water and whisk quickly until the gelatine has melted and the mixture looks frothy. With the motor running, pour the gelatine eggs into the bowl and whizz again for a few seconds to fully incorporate the ‘eggs’.
Put the mixture into the prepared tin, level the surface and place onto the hot baking sheet. It may look a little odd as you’re scooping it out of the bowl but this is normal. Cook for about one hour until nicely browned and firm to the touch. Allow to cool in the tin for 2 hours, before transferring to a wire rack to cool down completely.
Teacake will be ready to eat when it is completely cold (resist the temptation of eating it warm as it will likely fall apart) but you will find it more cakey in texture and slightly on the crumbly side. If you wrap it up and keep in an airtight container overnight it will be more like a teacake and will hold up to having shortening spread onto it.