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Simple rich low-calorie banana pound cake

A rich, ultra-dense, exceptionally moist, and irresistibly fragrant Greek-flavored banana bread. This tasty cake has all the hallmarks of the fragrant Mediterranean spices - cinnamon, allspice, cardamom - all mixed in with fragrant vanilla, a hint of sweetness from the bananas, and a rich luxe pound cake textured thanks to the vegetable oil. This dairy-free cake is out of this world good. 
A rich, ultra-dense, exceptionally moist, and irresistibly fragrant Greek-flavored banana bread. This tasty cake has all the hallmarks of the fragrant Mediterranean spices - cinnamon, allspice, cardamom - all mixed in with fragrant vanilla, a hint of sweetness from the bananas, and a rich luxe pound cake textured thanks to the vegetable oil. This dairy-free cake is out of this world good. 
Simone - Munchyesta.com
Prep Time 12 minutes
Cook Time 35 minutes
Serving Size 1 cake - 6-8 people

Equipment

  • A 23cm spring form pan or an 8- x 4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2- x 4 1/2-inch loaf pan, producing a slightly shorter bread I like to use a bundt pan

Ingredients

  • 4 Ripe Bananas
  • 0.34 cups (75g) Vegetable Oil
  • 4 Egg Yolks or 2 flax eggs
  • 0.8 cups (100g) All Purpose Flour
  • 0.83 cups (80g) Almond Flour
  • 3 tbsp Flaxseeds
  • ½ Lime - Juice from
  • ½ tsp Allspice
  • ½ tsp Cardamom Powder
  • 1 tsp Vanilla Powder or vanilla extract
  • 1 tsp Cinnamon Powder
  • 1 tsp Baking Powder

Glaze

  • 1¼ cup (200g Melted Chocolate

Instructions

  • Grease a cake baking pan and dust the cake pan with almond flour.
  • Mash the bananas in a bowl. Mix in the egg yolks, sugar, allspice, ground cardamom, vanilla powder, ground cinnamon, lime juice, and vegetable oil. 
  • Once mixed, fold in the flour and almond flour before mixing in the baking soda by gently folding it into the batter. 
    Pour the cake batter into the greased baking tin. 
  • Bake for 35 minutes at 400F (190 degrees Celsius) minutes or until the cake is done (you can test if the cake is done by inserting a skewer into the cake. If the skewer comes out with only a few cake crumbs sticking to it the cake is done).
  • Once the cake is finished baking, remove it from the oven and set it on the counter to cool. After 20-30 minutes of cooling, gently use a knife to loosen the cake from the sides of the tin before removing the cake. Carefully remove the cake from the baking tin and set it on a plate to cool completely. 
  • When the cake is nearly cooled down, melt the chocolate (melt the chocolate over a water bath or in a microwave) and drizzle it on top of the cake. 
    Serve the cake with a side of fresh berries and a dollop of ice cream and enjoy.

Notes

Form- A 23cm spring form pan or an 8- x 4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2- x 4 1/2-inch loaf pan, producing a slightly shorter bread - or a silicone baking pan. I like to use a bundt pan. Grease the pan well to allow for easy removal once the cake has cooled and settled.