Bean Flour Banana Cake
29 September 2023
On Sustainable Gastronomy Day, the Crop Trust linked up with its partners from the Alliance of Bioversity International and CIAT to cook up a menu of dishes based on beans and millets.
300 grams wheat flour
100 grams biofortified bean flour
300 grams brown sugar
200 grams butter
100 grams oil
1 tablespoon vanilla essence
1 tablespoon cinnamon powder
1 tablespoon nutmeg
Mix the butter, nutmeg, cinnamon, sugar and oil in the mixer for 5 minutes. All ingredients should be at room temperature.
When the mixture has a creamy consistency, add the eggs one by one and continue beating for 5 more minutes.
Add the sieved wheat and bean flour, and the baking powder to the previous mixture and continue beating until it is completely creamy.
Finally, add the bananas chopped into small pieces to the finished mixture.
Transfer the dough to a greased baking pan and bake in a preheated oven at 170° C for 40 minutes. Let the cake cool, unmold and decorate to taste.
Fun fact about banana: There are many crops that can’t be conserved in the Svalbard Global Seed Vault, for example, banana, cacao, cassava, coffee, and potato. That’s because they don’t produce seeds at all (like bananas). Or if they produce seeds, the resulting plants don’t always resemble their parents (like potatoes). Conserving these crops needs another approach. We can grow small plants in test tubes, known as in vitro conservation, or fully grown plants outdoors, in what are called field collections. But there is another way that is growing in popularity: cryopreservation. But don’t try it on banana cake.