Banana–Walnut Cake with Blackberry–Almond Butter Sauce
This cake is a great way to use overripe bananas. The riper the banana, the sweeter the flavor, so just a small amount of Date Syrup is needed. Coarsely crushed walnuts provide a welcome crunch, and the Blackberry-Almond Butter Sauce adds a bit of healthy decadence if you want to spoon it over the cake.
Servings 9
Daily Dozen 
Ingredients
- 1 tablespoon ground flaxseeds
- 2 tablespoons warm water (for the flaxseed)
- 1½ cups mashed ripe bananas (2 to 3 large bananas)
- ¼ cup unsweetened soy milk
- ¼ cup Date Syrup
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- ½ cup oat flour
- 1½ teaspoons aluminum- and sodium-free baking powder
- ½ teaspoon ground cinnamon
- ½ cup coarsely crushed walnuts (optional)
Instructions
- In a small cup or bowl, combine the flaxseeds and water. Stir well, then set aside for 10 minutes.
- Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper.
- In a large bowl, combine the mashed bananas, soy milk, Date Syrup, lemon juice, vanilla, and flaxseed mixture. Mix well.
- Whisk in the almond flour, oat flour, baking powder, and cinnamon until evenly mixed. Fold in the walnuts. If the batter is too thick, stir in a little more soy milk, 1 tablespoon at a time.
- Transfer the cake batter into the prepared baking pan and smooth the top. Bake for about 30 minutes, or until lightly browned on top.
- Remove the pan from the oven and set aside to cool completely. Once cool, invert the cake onto a plate. Cut the cake into squares and place each serving on a small dessert plate. Spoon some of the Blackberry-Almond Butter Sauce over each serving (if using).
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