Beyond the Bunch: Banana Flour Chocolate Chip Walnut Cake (No Bananas Needed!)
Rated 5.0 stars by 1 users
8 generous slices
Calling all chocoholics! Ever crave a slice of moist, melt-in-your-mouth chocolate cake but your fruit basket is tragically banana-less? Fear not, because this Banana Flour Chocolate Chip Walnut Cake is here to rewrite the rules! This recipe embraces the magic of Tonomi’s banana flour, its unique texture, and earthy sweetness, without relying on the actual fruit. So, ditch the banana blues and get ready for a flavor explosion that's sure to satisfy.
Tonomi Super Foods
1 cup Tonomi Banana flour
½ cup almond flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
½ cup unsweetened apple sauce
¼ cup melted coconut oil
¼ cup maple syrup or honey
1 large egg
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
¼ cup chopped walnuts
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. In a large bowl, whisk together the banana flour, almond flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, combine the applesauce, melted coconut oil, maple syrup or honey, egg, and vanilla extract. Whisk them into a smooth and happy little family.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Don't overmix, you want that light and fluffy texture.
Fold in those luscious chocolate chips and walnuts with a big spoon, ensuring they're evenly distributed.
Pour the batter into your prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice that beauty up and get ready for a flavor explosion! This cake is moist, tender, and bursting with chocolatey goodness. You'd never guess there isn't a single banana in sight!
- Want to add a touch of fruitiness? Replace some of the chocolate chips with chopped dried cranberries or cherries.
- Top your masterpiece with a sprinkle of powdered sugar, a drizzle of melted chocolate, or even fresh berries for a touch of elegance.
- Keep your leftover cake covered at room temperature for up to 2 days, or store it in the fridge for up to 5 days.
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