Banana :rest Cake

Banana cake is great for the environment. Why? Because it’s best made with bananas that are well past the stage most right-minded people would eat them. Put simply, it’s a great way to use up produce you never got around to eating and would otherwise throw out. So by eating banana cake, you are literally saving the planet. 

Chef Gabe’s muddy take on a classic banana cake calls for three of your most overripe bananas, some cinnamon, a dash of vanilla and a spoonful of MUD\WTR’s :rest blend. It’s vegan, gluten-free and will keep for days in the refrigerator. 

Ingredients

For the batter

• 2 cups oat flour
• 3 large overripe bananas
• 2 tbsp MUD\WTR's :rest blend
• 2 tbsp flaxseed meal
• 6 tbsp water
• ¼ cup melted coconut oil
• ½ cup coconut sugar
• ½ cup rolled oats
• ½ cup chopped walnuts
• 1 tsp vanilla essence
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon 

For the frosting

• 2 large overripe bananas
• 1 cup pre-soaked raw cashews 
• 1 can coconut cream
• ½ cup coconut sugar
• cinnamon to sprinkle on top

Preparation

Batter

1. Preheat your oven to 350 F.
2. Line a 9-inch cake pan with parchment paper and set it aside.
3. Prepare the flax egg by whisking the flaxseed meal with lukewarm water. Set aside for 10 mins until it forms a gel-like texture.
4. In a large mixing bowl, mash the bananas with a potato masher or a fork. MASH ‘EM UP.  
5. Add in the flax egg, coconut oil, vanilla essence and coconut sugar. Stir to combine. 
6. Stir in the oat flour, rolled oats, cinnamon, baking powder and baking soda. 
7. Add the chopped walnuts and pour the batter into a cake pan. 
8. Bake for 55 minutes or until golden brown. 

Frosting       

1.  In a high-speed blender, add the bananas, pre-soaked and drained cashews, coconut cream and coconut sugar. Blend until smooth. 
2. Once the cake has cooled down, pour the frosting all over it. Yeah, just like that.
3. Sprinkle cinnamon on top, serve and enjoy!