The beloved banana cake gets a welcome upgrade: it's dairy-free, gluten-free, white sugar-free, and can be made with different types of flour; one bowl and a spoon and you're thereEssy Roz| Related TopicsThis is exactly the season for this cake, when bananas ripen quickly and it feels only natural to use them to make a delicious, wholesome snack. It is a well-balanced variation on banana bread: It contains no dairy products, its sweetness comes from the bananas and maple syrup, and you can choose which flour to use (see below), according to taste and dietary preferences.The cake is good at any time of day, with or without coffee on the side, and I especially recommend enjoying it in the morning. In my house, the children eat it before heading out to school and preschool, and I also like to pack a small slice in their lunchboxes.The cake is delicious as is, and also alongside fresh fruit or even with butter and jam.Oat flour can be bought ready-made, or you can simply grind the same quantity of oats at home. Sensitive to gluten? Be sure to use suitable oats.You can replace the oat flour with rice flour or with an additional 1 1/4 cups of almond flour.You can also make it using only oat flour. In that case, use 1 1/2 cups.Another possible substitute: 1 1/2 cups spelt flour, which contains gluten, instead of the two flours listed in the recipe.The finished cake can be kept in the refrigerator for up to five days.1 View gallery Summer is the perfect time for banana bread (Photo: Essy Roz)2 ripe bananas3 eggs1/4 cup olive oil1/4 cup maple syrup (like it sweeter? Add another 1/4 cup)A tiny pinch of salt1 cup almond flour1 cup oat flour1 packet (10 grams) baking powder1/2 teaspoon cinnamon, optional but highly recommendedHeat the oven to 175°C, preferably on convection. Prepare a loaf pan, not a disposable one.Mash the bananas in a bowl with a fork. Add the eggs, olive oil, maple syrup and salt, and mix.Add the almond flour, oat flour, baking powder and cinnamon, and mix until the batter is smooth and uniform.Transfer the batter to the loaf pan and bake for 25-30 minutes, or until a toothpick inserted into the cake comes out dry.Remove the cake from the oven, take it out of the pan and let it cool slightly before slicing. Slice and serve.Essy Roz is a naturopath and healthy cooking expert. Instagram: Essyroz; blog (in Hebrew): essyroz.com.Comments