If I never see another cough drop again it will still be too soon. We have all been down with the flu for the last two weeks and I am so tired of feeling like this. I have a cough that just won’t quit and I am still congested. Not to mention that every time I cough I need to pee, it’s not pretty. I miss feeling like myself and I can’t wait for my body to get this illness out of it’s system.
My poor son has had it the longest and on top of that we just found out that he has developed lactose intolerance. It’s amazing to realize how much of a teenagers diet revolves around milk products. He’s broken hearted that he can’t drink his favorite chocolate milk anymore and non-dairy ice cream just isn’t doing it for him. It’s not just the obvious things he’s had to give up, baked goods are a definite no so I’ve been trying to adapt some of his favorite recipes to non-dairy versions.
We should all have a cake in our repertoire that we can whip up at a moments notice, one you can keep on the counter for after school snacks, last minute guests or even for breakfast if you are a bit of a glutton like myself. This is a super simple cake that my son asks for again and again whenever I have overripe bananas sitting on my counter. Rich, moist and delicious it tastes way more decadent than it is. The blender is important, blending the flax and almond buttermilk mixture gives the cake a much better rise and lighter texture. The only drawback to making this cake is that it never lasts for more than a day or two; we find ourselves sneaking back time and again for just one more little slice. The cake is delicious with or without the coconut whipped cream but it’s a delicious addition that will make it disappear even faster.
- Banana Cake:
- ½ cup unsweetened almond milk
- 2 tablespoon flaxseed meal
- 1 teaspoon apple cider vinegar
- ½ cup maple syrup
- ⅓ cup melted coconut oil or vegetable oil
- 2 ripe bananas, mashed (about 1 cup)
- 2 cups whole-wheat pastry flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup natural cane sugar
- For the maple coconut cream:
- 1 can of full-fat coconut milk
- 2 tablespoons maple syrup
- pinch of salt
- Pre-heat the oven to 350 degrees.
- In the bowl of a high-speed blender combine the almond milk, apple cider vinegar, and flaxseed meal. Let the mixture sit for 10 minutes until it slightly thickens. Blend the mixture on high speed for 30 seconds.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and sugar.
- Add the maple syrup, vegetable oil, and bananas to the blender and process for a few seconds then add the flour mixture to the liquid in three additions pulsing just to combine and scraping the sides after each addition.
- Place the batter in a greased 8x11-inch pan. Bake for 30-35 minutes, check for doneness by inserting a toothpick in the middle of the cake, it should come out clean. Allow the cake to cool completely before serving.
- To make the coconut whipped cream:
- Refrigerate the coconut milk overnight turning the can upside down.
- The next day remove the coconut milk from the fridge and turn it right side up. Open the can and pour off any of the coconut water that has accumulated. Place the coconut cream in the bowl of a stand mixer fitted with a whisk attachment and add the maple syrup and salt. Whip until light and fluffy, 2-3 minutes.
- Serve the cake with a tablespoon of the coconut cream and some sliced bananas and drizzle with additional maple syrup if desired.