Mandarin banana bread, gluten-free & vegan

It is the high season of mandarins. Yippee! I love them when they are ripe, juicy and sweet. However, I have the following problem with them: they are often sold in 2 kg packs or more, so I stuff myself with mandarins for a few days before I get bored. I usually end up having to choose between forcing myself to eat mandarins without wanting to do so, or let them have a long stay in the fruit basket, mold and end up in the trashcan. Do you see what I’m talking about?

As I was craving a sweet treat last week, I thought baking would be a great way of using these mandarins from my fruit basket before they spoil. The recipe I developped is halfway between a lemon cake and a banana bread. The mandarins give it a refreshing note, which combines perfectly with the rich aroma of brown sugar and banana. I wanted to get a fluffier cake, and was disappointed with the result at first, but I liked the fragrance and the softnesss of this cake so much I thought I had to share the recipe with you!

To make a gluten-free cake, I used the following flour trio: buckwheat, for its excellent protein, whole rice, for its neutral flavor, and corn, for the pleasant light touch it gives to cakes. Since bananas and mandarin are naturally sweet fruits, I have reduced the amount of sugar to a minimum, so the subtle aromas of the cake can be fully perceptible. No egg either in this recipe, banana puree acting as binding agent. As zest of mandarins are used, be sure to choose untreated ones.

This cake can be eaten both for afternoon tea or breakfast. I had it with some dulce de leche*  made wirh coconut milk, almond milk and rapadura sugar  It was divine! This cake will keep for a few days if you wrap it in foil.

Ingredients

  • 1/3 cup buckwheat flour
  • 1/3 cup brown rice flour
  • 1/3 cup corn flour
  • 1 tsp arrow root
  • 1/3 cup brown sugar
  • 1 cup fresh mandarin juice
  • Zest of 3 mandarins
  • 1 ripe banana, mashed
  • 3/8 cup rapeseed oil
  • 1 tbsp cider vinegar
  • 1.5 tsp sodium bicarbonate

Directions

  1. Mix  dry ingredients in a bowl.
  2. Slowly add juice, oil, vinegar and ripe banana, whisking until smooth.
  3. Pour the dough into a lightly oiled pan.
  4. Bake in preheated oven at 180 ° C for 30 minutes

I hope you will like this cake! I will continue my experiments to make a cake that is equally fragrant, but fluffier. Enjoy!

Eleonora

*milk jam

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