BackBanana Hemp Nut Cake
1/4 cup shelled hemp seed, toasted
1 cup whole wheat flour (5 oz)
3/4 cup all-purpose flour (3 1/2 oz)
1 Tbsp. baking powder, less a pinch
1/2 tsp. salt
1 cup or 3 medium very ripe bananas (9 oz)
2 eggs, large
5 1/3 Tbsp. unsalted butter, melted (1/3 cup)
2/3 cup sugar (5 oz)
Preheat oven to 300° F. Lightly toast the hemp seed if they are not toasted, not over 300° F. Lightly grease a 9 inch cake pan. Mix the dries together (hemp seed, flours, baking powder, and salt). Put the bananas in a mixer bowl. Whisk until well mashed. Add the wets (eggs, melted butter, and sugar) with a mixer at medium speed and mix until pale yellow.
Add the dries a quarter of a cup at a time to the wets, mix well. Pour into greased 9 inch cake pan. Bake for 45-50 minutes at 300° F, a toothpick should come out clean. Let cool in pan for 20 minutes before turning out onto cooling rack.
Notes: The amino acids in hemp seed are preserved at when they are cooked at temperatures lower than 300° F.
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