Almond Flour Banana Cake(Gluten-free) with Chocolate Ganache

If you have some overripe bananas and you’re wondering what you can make with them, this recipe is easy, healthy, and tastes amazing.

I’m sure everyone has a repertoire of banana recipes to make – banana muffins, pancakes, ice-cream, etc. However, you might want to add this recipe to it too. It’s light and moist, no added oil plus the chocolate ganache takes it to the next level!! To be honest, the cake is not sweet enough for me but the chocolate ganache makes up for it. It’s velvety and chocolatey – absolutely yummy. Bananas and chocolate are a great flavour combination.

I used jaggery because I think bananas and jaggery go so well together. I chose to make a syrup with the jaggery and incorporated that into the cake batter. You can use a food processor, blender or stand mixer to make this cake. The chocolate ganache is also very easy to make. I chose milk chocolate as it’s my favourite but if you want something more healthy, you can use dark chocolate. I used fresh cream for the ganache but you can also use almond milk or even some espresso to make it more interesting.

Try mixing nuts or chocolate chips into the batter or swap the ganache for any other frosting that you like. This recipe is so versatile. You can even turn them into cupcakes. Do let me know if you make this cake.

PREP:  15-20 minutes  COOK TIME:  35 minutes 

Ingredients

3 medium ripe bananas

3 eggs

3 tbsp jaggery

1 tsp almond extract

1 tsp vanilla extract

21/2 cups blanched almond flour

1/2 cup tapioca flour

1 tsp baking soda 

1/2 tsp baking powder

1/4 tsp salt

For the Chocolate Ganache

11/2 cups milk chocolate chips

1/2 cup cream

Instructions

Line an 8-inch square baking pan with parchment. Preheat the oven to 180C.

Mix the jaggery with a tablespoon of water and heat gently until it is completely melted. Strain and set aside.

Combine the bananas, eggs, jaggery syrup and both the extracts in a food processor or a stand mixer. You can also use a hand mixer. Blend until the mixture is really smooth.

Add the dry ingredients to the bowl – the almond and tapioca flours, baking soda, baking powder and salt. Blend the mixture until the ingredients are combined – do not overmix. Spoon the batter into the prepared baking pan and bake for 35 minutes until the cake is golden brown and a toothpick inserted in the centre comes out clean. Be careful not to overbake – it’s best to set a timer. Cool completely before adding the ganache.

Melt the chocolate chips and the cream together in a bowl set over a pan of boiling water. The bowl should not touch the water. When the chocolate is completely melted, take it off the heat and cool for a few minutes. Pour it over the cake and smooth it out using a spatula to spread it out evenly. Refrigerate until the ganache is set. Slice the cake into 12-16 squares. Enjoy.

 

Baked Sweet Potato Fries with Curry Dip

Crispy and sweet-salty, you can snack on these fries without feeling guilty; Dip them in flavourful curry and runny egg yolks – yummy!

Sweet potatoes are really good for you. They contain vitamins, minerals, antioxidants and fibre. They are easy to add to your diet and very delicious.

You can toss them in whatever spices you have on hand after they have been baked. I just added sea salt because the curry dip had a lot of spices. We had them for dinner with fried eggs and bread. A simple and filling meal.

It’s very important to slice the sweet potatoes as thinly and uniformly as possible. They will crisp up more. Tossing them in the cornflour is essential as it adds to the crispness. These fries are great with burgers, soup and Mexican food.

PREP: 30 minutes COOK TIME: 30-40 minutes

Ingredients

500 gms sweet potatoes, sliced thinly

3 tbsp+ 2 tsp olive oil

2 tsp cornflour

Sea salt to taste

4 tbsp fresh curry leaves, chopped finely

For the curry dip

2 cinnamon sticks

2 cloves

1 tsp cumin seeds

1 tsp black pepper

2 tbsp coriander powder

1 tsp red chili powder

1 tsp turmeric powder

5 tbsp fresh coconut, grated

5 tbsp shallots, sliced thinly

1 large onion, sliced thinly

1 large tomato, chopped

Vegetable oil

Salt to taste

Instructions

Preheat the oven to 220 C. Line a large baking tray with parchment paper.

Toss the sweet potatoes in the olive oil so that they are well coated. Sprinkle the cornflour over them and mix well so that they are evenly distributed. Place the sweet potatoes in the baking tray without overcrowding them too much and bake for 15 minutes. Flip the fries and bake for another 10 – 15 minutes until they are crispy and golden brown. Cool slightly and sprinkle a little sea salt on them and toss well so that all the fries are coated with the salt. Reserve some salt to sprinkle on top just before serving.

Heat 2 tsp of olive oil and fry the chopped curry leaves until they turn crispy. Add half to the fries and mix well. Reserve the remaining for garnish.

To make the curry dip, heat two teaspoons of oil in a small frying pan and saute the cinnamon, cloves, pepper and cumin. Add the shallots and saute for another 2-3 minutes. Add the coriander powder, red chili powder and turmeric powder and mix well. Add the grated coconut and remove from the heat. Cool and grind to a fine paste with a little water.

Heat three tablespoons of oil in a wok and add the sliced onions. Saute until they are cooked and add the tomatoes. Cook them until they are softened and add the ground paste and salt to taste. Mix well and add about 2-3 tablespoons of water. Cook the paste for about 5 minutes and add 1cup of water and mix well. Cook for some time and simmer on low heat until the oil floats on top. Adjust the consistency by adding more water if necessary.

Serve the fries with fried eggs and bread. Sprinkle the remaining salt and curry leaves on top before serving.