From the White Lotus Kitchen

Tracey's Take on Jan's Banana Cake

Light and moist, this banana cake is a food group of its own. I always try to make sweets that have high food value and low--why did you just eat half a cake made of sugar, flour and air kind of value. Our friend Jan's banana cake is renowned, but when generously sharing her recipe with me, she knew I would take liberties. Thank you for sharing, Jan.

In this recipe, once again toasted almond flour makes up at least fifty percent of the flour, and organic brown sugar is used. I made my own buttermilk using organic A2/A2 half and half from Alexandre Family Farms. A2/A2 dairy products are rich and delicious, and are reported to be more easily digestible. I used Miyukos vegan butter, (sorry, Jan), which is my butter of choice these days. I added toasted pecans, but they are not really necessary as the almond flour already makes the cake nutty. Up to you if you want to add walnuts or pecans. You could also add dark chocolate chunks to this cake and I'm sure it would soar even higher.

Enjoy making your cake and eating it too. As always, take liberty to go your own way.

1 stick of organic vegan or dairy butter
1/2 cup brown sugar
1 large organic egg
1 to 1.5 ripe bananas, mashed
3/4 cup plus 2 Tbs. (total) of toasted almond flour and regular organic flour mixed fifty-fifty
1/8 tsp salt
1/2 tsp baking soda
1/3 cup dairy or dairy-free buttermilk
1/2 tsp vanilla
toasted, chopped pecan or walnuts halves (optional)
handful of chopped 70% chocolate chunks (optional)


Preheat oven to 350 degrees. Butter a small cake pan and set aside. In a bowl cream butter and sugar and then whisk thoroughly until smooth and fluffy. Add the egg and whip into the batter. Add the mashed banana and incorporate until smooth as well. In a separate bowl mix almond flour and regular flour, salt, and baking soda. Then alternately blend in a third of the flour and half of the buttermilk until the mixture is smooth. Then add the vanilla and whisk for a few seconds longer. Add toasted pecans or walnut pieces and dark chocolate, if desired. Bake for 15-20 minutes or until a toothpick comes out clean. This cake is more of a petite tea cake and will not come out very high. If you would like, you could double the recipe and bake for approximately 30 minutes.

*Buttermilk can be made by adding 1/2 Tbs of fresh lemon juice to dairy or non-diary milk and letting it sit for 15 minutes. The acid of the lemon will turn your milk into delicious buttermilk.