This roasted banana, buttermilk and dark chocolate olive oil loaf is a beautiful twist to this traditional favourite. Bananas roasted with cinnamon, sea salt, a few dots of butter, and a light sprinkling of sugar and full fat buttermilk are the ingredients that make this cake a seriously addictive treat.
I was inspired to create this cake from Beth’s (Local Milk) recipe for roasted banana and buttermilk cupcakes. Her little cupcakes stuffed with Lindth Lindor balls and with marshmallow frosting look absolutely stunning (and delish!). Have you ever seen such beautiful photos?
Also, I have been wanting to make a loaf cake so I could use a beautiful copper tin I bought on a recent antiquing trip where I stocked up on far too many (is there such a thing?) props. And, as with most of my baking, I wanted to substitute refined sugar for healthier sweeteners and use olive oil in lieu of butter.
Beth is right when she says that the bananas roasted with cinnamon, sea salt, a few pats of butter, and a light sprinkling of sugar and half a cup of full fat buttermilk are the secret to this recipe. I absolutely adore the caramel-y flavour it gives the cake. This marries perfectly with the dark chocolate chips which, when the cake is served warm, give a molten surprise in every bite. I think it’s safe to say you’re going to love this roasted banana, buttermilk and dark chocolate olive oil loaf as much as me!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Baking tray
- Large mixing bowl
- Medium mixing bowl
- Loaf cake tin, bottom lined with baking paper
Ingredients (makes 1 loaf):
For the roasted bananas:
- 2 bananas, cut in half lengthwise
- Dusting of cinnamon
- Pinch of sea salt
- Pinch of coconut sugar
- Dots of butter
For the cake:
- 2 cups almond meal
- 1 cup desiccated coconut
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda and 1 tablespoon lemon juice
- 3 free range eggs
- 1/4 cup raw honey
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 1/3 cup sugar free dark chocolate chips
- 1 banana, sliced in half
1. Preheat oven to 200°C. Line your loaf tin with baking paper (don’t skip this step!).
2. Cut the bananas (still in their skins) in half lengthwise and place on baking sheet, skin side down. Sprinkle with cinnamon, coconut sugar, salt and dot with butter. Bake bananas for 15 minutes or until the skins turn black then set aside until cool enough to handle. Turn the heat down to 160°C. Once cooled, scoop the bananas out of their peels into a small bowl and mash them with the back of a fork along with a splash of the buttermilk until they’re very smooth. Set aside.
3. To make the cake: Mix the almond meal, coconut, cinnamon and baking powder/lemon juice in the large mixing bowl. Whisk together the eggs, honey, buttermilk, vanilla extract, olive oil and roasted banana mixture in the medium mixing bowl. Pour the wet ingredients over the dry ingredients and mix until batter is smooth. Stir through the chocolate chips.
4. Pour the batter into the prepared loaf tin. Top with banana halves and some extra chocolate chips. Bake for bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry). My loaf turned dark brown quite quickly so to avoid this, half way through, cover your tin with foil to prevent further browning.
5. To serve: serve warm with a healthy dose of butter and drizzle of honey.
Storage: loaf will keep in the fridge in an airtight container for up to 5 days.
Like this recipe? Yum it on Yummly.
For another similar recipe, try my flourless chocolate cake.
Or my lemon olive oil cake.
Anisa – The Macadames. xx