Banana Acorn Cake (Flourless, Gluten-Free)

This is SO yummy and quick to make. It’s not exactly low-carb but it is free of grains. If you’d like it to be less dense you can add a tsp or so of baking powder, but I like it this way.

1/4 Cup acorn meal

1/4 Cup cocoa

1/2 tsp salt

1/3 Cup unrefined coconut oil

1/3 Cup Maple Syrup or Honey

2/3 Cup mashed bananas

1 egg

1/2 tsp cinnamon

1 tsp vanilla extract (optional)

Mix dry ingredients together, then mix wet ingredients together, then mix all incredients together. Pour into pre-oiled pan (a smallish bread pan works good) and cook for appr. 20 minutes at 350.

Keep in mind we use a wood stove, so I’m guessing on the temp :) It’s lovely with chocolate added, or some cardamom and ginger or grated orange peel. Yum, enjoy!

13 Comments

  1. darcey
    Sep 22, 2008

    meh bananas! i wonder if applesauce would be as okay? sounds great though!

  2. Alchemille
    Oct 7, 2008

    Sounds good! Do you think it’d work with chestnut flour (to keep somewhat of a wilf theme)?

  3. Alchemille
    Oct 7, 2008

    I meant “wild”…Sorry.

  4. Kiva Rose
    Oct 8, 2008

    instead of the acorn meal? I don’t see any reason why not, though I’ve never used it before. If you try it, let me know how it comes out, sounds yummy.

  5. Alchemille
    Oct 8, 2008

    I will.
    I never tried acorns, though I read they’re high in tannins which makes me believe that they may have some bitterness (plus there aren’t too many oak trees by the beach).
    Chestnuts have a sweet, earthy taste and sometimes (I guess it depends where they grow) a slight bitter aftertaste.
    I’m big into chesnuts lately…I even got a roasted chestnut coffee which is gluten free. That was a very good find ;).

  6. Kiva Rose
    Oct 8, 2008

    Acorns differ greatly depending on where they’re found. The acorns of the SW have far less tannins than those of the East Coast or much of Europe. In fact, they have a chocolatey, rich taste that no other nut can compete with in my opinion. The only processing they need is to be roasted in their shells…. SO yummy!

  7. Alchemille
    Oct 8, 2008

    I’m due for a trip to the mountains, I know they have black oaks (and probably other types of oaks) there. Besides apple picking, I’ll be looking for some acorns to harvest (I’ve been wanting to do that for a little while)…I don’t know if I’ll find enough to make a decent amount of acorn flour though…

  8. oshala
    Nov 22, 2008

    I had to cook it a little longer than 20 minutes; It turned out great! Thanks for the recipe!

  9. Kiva Rose
    Nov 22, 2008

    glad you liked it! i’m not surprise the time was a little off, since we use a wood stove I have a hard time estimating a regular oven’s exact time….

  10. Heidi
    Feb 27, 2009

    Im wondering if its possible to use the more bitter acorns we have here on the East coast. Maybe thats where the processing – rinsing and soaking technique comes from? I really want to try this, sounds fabulous

  11. Kiva Rose
    Feb 27, 2009

    Yep, that’s definitely where the leaching came from…. using running water to leach out the tannins is the easiest way. Put the acorns in a cloth bag, put the bag in the river and wait a little while… you can use boiling water etc though… I don’t know what the end taste is like and if it’s as good as our acorns, but it’s certainly worth trying.

  12. Kathy Christensen
    May 22, 2009

    Am wondering where one can purchase acorn flour? I live in Southern California, and you don’t find too many “wild” plants and trees around where I live!! Thanks.

  13. Kiva Rose
    May 23, 2009

    Kathy, I’m really not sure, you should try googling it…. Southern Cali has TONS of oaks and yummy acorns though, the indigenous peoples of that area used them as one of their primary foods.

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