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Banana and hemp cake

Here’s a cake I made when I was getting bombed by bananas from my tree. For the record, though, I did NOT grow the hemp. So please stop it with the helicopters overhead.

Time = 20 min.

Difficulty = Piece of piss (easy)

Result = a healthy and easy cake – yes, you can have your hemp and eat it, too!

Note that there is a gluten-free option here – just use the hemp flour instead of wholemeal flour. Either way, it’s super-healthy and low-cal.


  • 1 cup of gluten-free breadmaking flour
  • 1/2 cup of wholemeal flour OR hemp flour
  • 2 eggs, separated
  • 3/4 cup of brown sugar
  • 6 fat sugar bananas
  • 2 tsp vanilla essence
  • 3 tsp baking powder
  • 1/4 cup of olive oil
  • 2 tbsp Ultralight Flora Pro-activ (plant sterol spread)
  • 2 handfuls of hemp seeds


 Mash bananas with potato masher or blender/food processor.

 Add egg yolks, sugar, vanilla, oil and Flora Pro-activ. Beat with an electric mixer or stick mixer until smooth.

 Add baking powder, seeds and hemp or wholemeal flour. Grease a loaf baking tin – a spray olive oil is good.

 Beat egg whites to stiff peaks.

 Add non-gluten flour to mixture alternating with egg whites, folding in gently until blended and there are no flour lumps.

 Pour into greased loaf tin and cook at 180° Celsius for 1 hour.

Stick a skewer or thin knife into the cake – it should come out clean. Another good sign cake is cooked is when the edges are just coming away from the sides of the tin.

Let cake cool for 10 minutes, then slide a knife down around the edges of the tin before tipping the cake out. Leave it to cool on a wire rack.



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