- 1 1/3 cups all-purpose flour
- 2/3 cup whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup pure maple syrup
- 2/3 cup water
- 1/3 cup olive oil or melted unsalted butter
- 2 tsps cider vinegar
- 1 Tbs vanilla
- Preheat the oven to 350°F (180°C). Lightly oil a 9-inch (22/23-cm) cake pan and dust with flour.
- In a large mixing bowl, whisk or stir together the two flours, baking powder, baking soda and salt.
- Make sure not to overcook the bananas. Dish out and set aside.
- In a separate bowl or large glass measuring cup, whisk together the maple syrup, water, oil, vinegar and vanilla.
- Now it is simply a question of pouring the wet ingredients into the dry and blending well either with a whisk or a wooden spoon although I prefer using a whisk. The best method for doing this so you don’t end up with stuff splattered all over your countertop and so you end up with smooth, lump-free batter is to make a well in the center of the dry ingredients and pour about a quarter or a third of the liquid ingredients into the well. With small, brisk circular movements whisk with just enough of the dry until you have a thick, smooth, lump-free batter, almost a paste, in the center. Add some more of the liquid, pull in a bit more of the dry, and briskly whisk again until, aha! your batter is smooth. Continue until all the dry ingredients have been incorporated into your (now) lump-free batter, add any remaining liquid ingredients and give it a go.
- Pour the batter into the prepared pan and bake for 25 – 30 minutes until the cake is set in the center and a tester inserted in the center comes out clean. If the cake is undercooked it tends to be more pasty than moist.
- Allow the cake to cool for about 10 minutes in the pan before turning it out of the pan and letting it cool on a cooling rack.