Can I tell you a secret? I've been in a bit of a baking slump lately. I've been on a losing streak. I made a failed batch of brownies, a cake that was the wrong consistency, muffins that tasted shit and another cake that baked all weird in just the past 2 weeks.
On Thursday, I took the weirdly baked cake to my office and my co-workers who are always so sweet ate every last crumb. One of my colleagues even said, "For something you consider a mistake this cake is really good. Do you think you could make it the messed up way again?" Which made me realize that maybe I'm being too hard on myself. Sometimes it's not about everything being perfect as much of as being good.
Well, not to worry, this recipe isn't for the messed up cake. I guess the luck of the Irish were with me today, because this is my comeback cake. I've been craving something yummy for a few days and I was torn between brownies or banana bread. I decided to make a banana cake filled with chunks of chocolate and nuts and spices and the smallest hint of maple syrup. This cake definitely did not disappoint.
- 2 Ripe Bananas mashed
- 1 ½ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Cardamom
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ Cup Coconut Oil melted
- ¼ Cup Sugar
- ¼ Cup Light Brown Sugar
- 1 Egg
- ½ teaspoon Vanilla
- 2 Tablespoon Maple Syrup
- 1 Cup Pecans toasted and chopped
- 1 Cup Dark Chocolate Chunks
- Preheat the oven to 350 degrees. Line a 9x9 baking pan with parchment paper or aluminum foil.
- In the bowl of an electric mixer, combine the coconut oil and sugars. Beat on medium speed for 2 minutes. Add egg, vanilla, and maple syrup and mix on medium speed until well combined, 1-2 minutes. Turn the mixer to the lowest setting. Add in the flour mix. Stir until it is all incorporated. Remove the bowl from the mixer stand. Add the bananas and ¾ C of the nuts and chocolate chunks. Fold in with a spatula until it is mixed throughout.
- Pour batter into prepared pan. Sprinkle the remaining nuts and chocolate on top of the cake. Top with coarse sugar (optional).
- Bake in preheated oven for 25 minutes or until top springs back when gently pressed.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.