Banana Teacakes with Olive Oil and Flax

Banana Teacakes with Olive Oil and Flax
Banana Teacakes with Olive Oil and Flax
Cake is an important matter in our family. There's always cake to be found on the kitchen counter top every day of the week, every day of the weekend. Each day has its cake, and when we run out, I make sure to find a replacement. These, for example, happened a few days ago when I noticed two bananas in the fruit basket by the stove that looked like they were reaching the end of their lifespan. So obviously I thought about cake. I imagine my overly ripe bananas inside a treat resembling banana bread. Something not too sweet for us to enjoy with a cup of tea at home or when we are out for a walk; a lovely goody for Lulu to pack in her snack box at school; food for Rémy to pick and nibble with the tip of his fingers--the way babies of his age do in such cute manner. I essentially wished for a healthy family treat enjoyed by all that would look pretty too. The teacakes are made with two eggs; wholesome gluten free flours (quinoa and sorghum); a tad of plain whole milk yogurt and olive oil; flax for extra Omega 3, protein, and fiber; and maple syrup for flavor and light sweetness. They are moist and really delicious. I decided to bake them using small flower-shaped molds but I imagine you can also use small muffin cases or even choose to bake them in the shape of a family style loaf. If you do, let me know how it goes. Lulu always asks to have hers with a glass of milk too.
Banana Teacakes with Olive Oil and Flax
Makes about fifteen teacakes (flower shaped)
  • You need:
    • 1/3 (80 ml) cup olive oil
    • 1/3 cup (80 ml) maple syrup
    • 1 tablespoon pure vanilla extract
    • 1/4 cup (60 ml) whole milk plain yogurt
    • 2 large eggs
    • 2 ripe bananas mashed with a fork
    • 1 cup (125 g) quinoa flour
    • 1/2 cup (60 g) sorghum flour
    • 1/2 cup (80 g) white rice flour
    • 2 tablespoons golden flax meal
    • 1/4 teaspoon sea salt
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    Steps:
    • Preheat the oven to 350 F (180 C) and prepare a baking sheet with small molds (I sprayed mine with olive oil).
    • In a bowl, stir together the olive oil, maple syrup, vanilla, yogurt, eggs, and bananas; set aside.
    • In another bowl, combine the quinoa flour, sorghum flour, white rice flour, flax, salt, baking powder, and baking soda.
    • Pour the wet ingredients inside the dry ones, and whisk until combined and homogeneous.
    • Divide the cake batter between the molds of your choice, filling only 2/3 full.
    • Bake for 20 to 25 minutes, depending on the size of the molds (increase the baking time even more if you make one single loaf). Unmold and let cool.
    • Dust with confectioner's sugar when ready to serve, if you wish (Lulu always asks for that part.)

    15 Comments

    • Sonja ·

      These look and sound SO lovely Béa! And how lovely to see you posting more often again - I'm working on that too... :-) Hugs, Sonja

    • m.l. ·

      what can you replace sorghum flour with? i can't find it here.

      • Béa ·

        You can try to use GF oat flour. Or you could also imagine almond or hazelnut meal, if you like nuts.

    • Sophia Csepreghy ·

      I followed the recipe word for word, and these turned out lovely. Delicate flavor, barely sweet. Perfect for my toddler (and me!). Merci!

    • Nathalie ·

      Bonjour Beatrice, je suis une fan de ton site depuis des années! Je suis toujours tres inspirée par tes photographies et tes recettes. Mais j'ai une toute petite question qui n'est relie ni a l'un ou a l'autre des sujets: si tu fais un gateau tous les jours comment fais tu pour rester aussi mince??? j'aimerais vraiment faire un gateau tous les jours mais je suis capable de le finir toute seule et c'est dangereux. Je ne pese pas plus de 55 kilos mais quand meme! Une astuce a partager? En attendant de lire tes posts et de voir tes nouvelles recettes. Merci beaucoup de répondre!!

      • Béa ·

        Nathalie, merci de ton gentil message. Ravie de lire que mes recettes et photos t'inspirent! Pour répondre à ta question, je n'ai pas vraiment de secret, sauf celui de manger de tout, sain et équilibré, et en modération :-) donc quand je fais un gâteau, nous le mangeons sans excès ;-) Je mange par exemple tous les jours deux carreaux aussi de chocolat noir, après le déjeuner ou dans la matinée. Et puis, je suis aussi toujours active, entre gérer la maison, le travail, les enfants, et le sport (j'ai toujours été athlétique). J'espère que cela répond à ta question.

    • Janet Kim ·

      Thank you for sharing your recipe on this cold rainy day in ny. I love your posts. ~ janet

    • Ratna Roy ·

      You always inspire me Bea. I like reading about your lovely family too. Thank you.

    • Simony ·

      I love your photos and I really want to try this recipe, it seems so easy!

    • Gerlinde @Sunnycovechef ·

      What a beautiful post with those adorable little cakes. I brought some similar molds from Europe and will make your cakes soon.

    • Béa ·

      Erin, on Amazon here: http://www.amazon.com/Freshware-SL-134RD-6-Cavity-Cornbread-Cheesecake/dp/B00OPXKYUE?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00

    • Nathalie ·

      Merci de la response Beatrice! Moderation comme dans route chose, c'est pas facile....arrrghh Les gateaux sont maintenant dans Le four.

    • Annemiek den Hollander ·

      That looks pretty darn great. I love the look of them.

    • valerie-jeanne ·

      Have missed you! So glad to see you writing again. Just happen to have ripe bananas, think this is a must for today's afternoon snack.

    • Erin ·

      Where can one get such cute flower shaped molds? Adorable cakes!