Banana Flour Angel Food Cake (Paleo)
Have you tried baking with banana flour? I am amazed by how light and soft banana flour is. Made from green bananas (which don’t have much of a banana taste), banana flour is surprisingly versatile because, when baked, it really doesn’t taste like bananas! If you are hoping for a paleo cake that isn’t heavy or dense, this angel food cake is a recipe you really have to try. Served alone or sprinkled with fresh berries and a dollop of coconut whipped cream, this is a beautiful and delicious guilt-free dessert.
It’s actually a very simple recipe, with just a few ingredients. Egg whites give the cake its loft (no leavening is needed). Some organic vanilla, the banana flour (here’s where to find it), and less than a cup of organic evaporated cane juice are the only other ingredients. The trick is to beat the egg whites first, adding a little bit of the sugar and the vanilla as you go. You’ll want the egg whites to form stiff peaks, like meringue. Stir together the banana flour and the rest of the sugar, and then fold the flour mixture into the egg whites a little at a time. You can do this by hand, or switch the whisk attachment of your stand mixer with the paddle attachment and stir it together on low.
Once your batter is mixed, transfer it to a bundt pan that’s been greased well with coconut oil. To avoid your cake having any large air pockets, shake the pan and tap it down on the counter a few times before you put it in the oven. Bake your angel food cake in the center of the oven on the top rack (it will rise, so you don’t want anything above it) at 350 degrees for 50 minutes. Allow it to cool for at least 15 minutes before running a knife around the sides and center of the pan to loosen the cake. Invert the cake over a platter, and there you have it! A beautiful, lofty cake ready to serve…and with no grain, dairy or fat, you can feel good about having a second slice!
- 10 organic, cage-free egg whites (room temperature)
- 1/2 plus 1/4 cup organic evaporated cane juice
- 1 cup banana flour
- 2 teaspoons organic real vanilla extract
- Preheat the oven to 350 degrees. Prepare a bundt pan by greasing it well with coconut oil.
- Separate the egg whites from the yolks. Whip the egg whites on high until they start to become white and frothy.
- Slowly add 1/4 cup of evaporated cane juice and the vanilla as you continue to whip the egg whites. Beat on high until stiff peaks form.
- In a different bowl, mix together the rest of the sugar and the banana flour.
- Fold the banana flour mixture into the beaten egg whites, a little at a time.
- Pour the batter into the greased bundt pan, shaking the pan and tapping it on the counter a few times to prevent air bubbles in the cake.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean (check after 40 minutes).
- Allow the cake to cool for 15 minutes or so, then use a knife to loosen the cake from the sides and center of the pan. Invert the cake on a platter and allow it to fully cool before serving.
- This cake goes well with fresh berries and whipped coconut cream!