Ingredients
- 1¾ cups (235 g) gluten-free flour blend
- 2 cups (240 g) buckwheat flour
- 2 teaspoons baking powder
- 4 tablespoons golden flax meal
- 1 cup (236 ml) extra-virgin coconut oil, plus extra for greasing the pan
- 2½ cups (375 g) coconut sugar
- 2 cups (472 ml) full-fat coconut milk, well shaken
- 2 teaspoons kosher salt
- 1 cup (200 g) chopped toasted pecans
- 5 medium (510 g) ripe bananas, chopped
- ½ cup (115 g) chia seeds
- Raw turbinado sugar, for sprinkling (optional)
How to Make It
- Position a rack in the center of the oven and preheat to 350°F. Lightly oil a 9 x 5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a ½-inch overhang.
- Sift the gluten-free flour, buckwheat flour, and baking powder into a large mixing bowl; set aside.
- Combine the flax meal with ¾ cup (177 ml) warm water and set it aside.
- Put the coconut oil in a small saucepan and warm it over low heat until it is melted. Combine the melted coconut oil, coconut sugar, coconut milk, and salt in a large mixing bowl and whisk vigorously until the mixture is emulsified and no dry bits of coconut sugar remain.
- Make a well in the center of the flour mixture and add the wet ingredients and the hydrated flax meal. Mix just until combined. Add the pecans, bananas, and chia seeds and fold them into the batter until they are evenly distributed throughout.
- Transfer the batter to the prepared loaf pan. Tap the loaf pan on the counter a few times to dislodge any air pockets. Sprinkle the top of the cake with turbinado sugar, if desired. Bake the cake until a cake tester inserted into the center of the loaf comes out with only a few moist crumbs clinging to it, 45 minutes to 1 hour.
- Cool the cake in the pan for 30 minutes before gently lifting the paper and removing the loaf from the pan. Cool on a wire rack completely before cutting. This cake keeps well wrapped in plastic or in a sealed container for up to 1 week.
