Fridays & Gluten-free Banana Almond Cake

Is it Friday yet ?

Time to put up our feet , time to pick up our favourite book , time to turn each page at leisure, time to look at the colours that pop out of it , time to wonder about the shapes in it.
Is it time yet to take afternoon naps without worrying about what needs to be done for the next day ?

Is it time yet to catch a movie late night curled up on a couch or perhaps to read into the early hours of the morning ?
It is. For mother and babies, both.

This is my one year old daughter. 



And so Friday was a lot about reading, resting and also some baking.

Here is some Friday baking at its best – The gluten-free (Jowar/ Buckwheat flour mix) Banana Almond cake.

Three big flavours – jowar, buckwheat and coconut sugar. Two beautiful ones – banana and almond. And you have magic 🙂

The banana slices on top are caramelized in liquid jaggery.

IMG_20180907_094904514 (1)
Recipe –
3/4 cup jowar
1/4 cup buckwheat flour
1/2 cup coconut sugar ( if the bananas are very sweet, you can reduce this)
1 tsp baking powder
1 egg ( you can use apple sauce as the replacer)
1/4 cup milk
1 tbsp melted butter or flavourless oil
Mashed bananas ( 1 1/2 ripe bananas – mid size)
Chopped almonds.
Method –
Beat egg and sugar well to make it fluffy. Add the mashed bananas and mix well. Add the butter / oil. Sift the flours with baking powder. Add this sifted flour and milk alternately. Mix thoroughly.
Add chopped almonds. Transfer into baking tin. Top with caramelized banana slices ( slices cooked in 1 tsp ghee, 1 tsp liquid jaggery and a bit of water) and almonds. Bake at 170 degrees C for 20-25 minutes in pre-heated oven.


    • Deepa that is difficult to share unless one knows the details such as what the person is allowed to eat. Coconut sugar itself has a low GI is believed to be better than others for diabetics. But then again, you need to check what is suitable.


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