Priscilla’s Cooking BLOG

Amaranth Ripped Banana Cake (gluten free and Dairy free) Kosher for Passover


dry ingredients :

Bob’s Red Mill Organic Amaranth Flour 1 cup and 3/4
Tapioca starch -1/2 cup

2 tsp Baking Soda ( I used Kosher for Passover)

1/2 tsp sea salt

dark chocolate chocolate chips  1/2 cup ( I used Kosher for Passover) If you want DAIRY FREE use walnuts instead.

Liquid Ingredients:

1 cup and 1/2 smashed ripped Bananas ( I used Baby Bananas: These short, chubby bananas, sometimes sold as Lady Finger bananas, average 3 inches in length.  They are very sweet and creamy.)

1/2 cup unpasteurized liquid Honey

2 large eggs

1 tsp vanilla extract 

1/4 cup vegetable oil 

To garnish:

icing sugar sifted on top of the cake 1/4 cup.


How to Prepare it:

 Turn on the oven to 350 F. Grease 9′ circular baking dish with oil spray and cut some parchment paper to put on top and reserve.

In one bowl sift the amaranth flour, the tapioca starch , the salt and baking soda. Mix well than add 1/2 cup of Chocolate chips ( optional – in case you want 100% Dairy Free use chopped walnuts)

In another bowl add the liquid ingredients and mix well.  Than pour the liquid ingredient into the dry very slowly until they mixed well together. Pour into the baking Pan and bake for 36 minutes. Make sure you use a toothpick to test if is dry before you remove from oven, if is not than leave for extra 5-8 minutes.

Transfer the cake holding into the paper to a cooling rack than after 15 minutes you can us icing sugar sifted on top of the cake for garnishment.