CakesIndian-AmericanEasy

Chickpea Flour Banana Breakfast Cake with Turmeric

Name: Chickpea Flour Banana Breakfast Cake with Turmeric
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Indian-American
Ingredients: 2 medium (240 g) ripe bananas (very spotted), peeled, mashed until smooth; 1¼ cups (150 g) chickpea flour (besan); ¾ cup (90 g) all-purpose flour; 1½ teaspoons (7½ g) baking powder; ½ teaspoon (2½ g) baking soda; 1 teaspoon (2½ g) ground turmeric; ½ teaspoon (1 g) ground cardamom; ¼ teaspoon (1½ g) fine sea salt; ¾ cup (150 g) coconut sugar; 2 (100 g) large eggs, at room temperature; ½ cup (120 ml) unsweetened almond milk; 3 tablespoons (45 ml) refined coconut oil, melted, melted and slightly cooled; 1 teaspoon (5 ml) vanilla extract

From the MyKitchenBank Kitchen

A warm, protein-rich breakfast cake made with chickpea flour and ripe bananas, brightened with turmeric and cardamom. The cake is naturally sweetened with coconut sugar and bound with almond milk and eggs, creating a tender crumb that's hearty enough for breakfast but delicious as an afternoon snack. The chickpea flour adds a subtle nuttiness and keeps the cake moist for days.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) 15 minutes before baking
Use very ripe (spotted) bananas for natural sweetness and easier blending
Have all ingredients at room temperature for even mixing
Line or grease an 8×4-inch loaf pan or 9-inch round cake pan

1
Combine dry ingredients
- In a medium bowl, whisk together chickpea flour, all-purpose flour, baking powder, baking soda, turmeric, cardamom, and sea salt.
- Set aside.
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Ready when: Turmeric is evenly distributed throughout the flour mixture with no visible clumps
Tip: Whisk well to distribute the leavening agents evenly so the cake rises uniformly
2
Mash bananas
- Peel the ripe bananas and place in a large bowl.
- Mash with a fork until mostly smooth with just a few small lumps remaining.
- You should have about 1 cup (240 g) of mashed banana.
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Ready when: Banana is broken down to a chunky puree with minimal texture
Tip: Leave a few small lumps—they'll add pleasant texture. Overworking makes the batter dense
3
Whisk wet ingredients
- To the mashed bananas, add coconut sugar, eggs, almond milk, melted coconut oil, and vanilla extract.
- Whisk vigorously until the sugar dissolves and the mixture is light and well blended, about 1 minute.
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Ready when: Mixture is smooth, sugar has dissolved, and no streaks of egg white remain
Tip: Vigorous whisking incorporates air and helps the cake rise evenly
4
Fold in dry ingredients
- Pour the flour mixture into the wet ingredients.
- Using a spatula, fold gently until just combined.
- Do not overmix; the batter should be slightly lumpy.
- Stop folding as soon as you no longer see streaks of flour.
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Ready when: No visible flour streaks; batter still has small lumps
Tip: Overmixing develops gluten and results in a tough, dense cake. Fold gently and stop early
5
Fill and level pan
- Pour the batter into your prepared 8×4-inch loaf pan or 9-inch round cake pan.
- Smooth the top with a spatula so it bakes evenly.
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Ready when: Batter is level in the pan with no large air pockets
Tip: Tap the pan gently on the counter to release any trapped air bubbles
6
Bake the cakeOven 350°F / 175°C
- Place the pan in a preheated 350°F (175°C) oven.
- Bake for 32–37 minutes for a loaf pan, or 28–32 minutes for a round pan.
- The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs, and the top is lightly golden and springs back when gently pressed.
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Ready when: Toothpick comes out with just a few moist crumbs; top is golden and springs back when lightly pressed
Tip: Chickpea flour cakes stay moist, so don't overbake looking for a clean toothpick. A few crumbs are perfect
7
Cool in pan
- Remove the cake from the oven and let it rest in the pan for 15 minutes.
- This allows the structure to set so it won't fall apart when unmolded.
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Ready when: Cake has pulled slightly away from the sides of the pan and is firm enough to handle
Tip: Patience here prevents a crumbly cake. Don't rush to unmold
8
Turn out and finish cooling
- Turn the cake out onto a wire rack or clean countertop and let it cool to room temperature before slicing, about 30 minutes more.
- The cake will continue to firm up as it cools.
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Ready when: Cake is cool to the touch and slices cleanly without crumbling
Tip: Slicing a warm cake can cause crumbling; cooling completely ensures clean slices

Good to know

Tips

Choose bananas that are very ripe with brown spots—they're sweeter and easier to mash. Green or yellow bananas are starchy and less sweet
Chickpea flour (also called gram flour or besan) adds protein and a subtle nutty flavor. It's often found in Indian markets, health food stores, or online. Don't confuse it with garbanzo bean flour, which is coarser
The turmeric adds a beautiful golden color and earthy warmth, but use just 1 teaspoon—more will overpower the banana. The cardamom is optional; it complements turmeric beautifully in Indian-inspired baking but can be omitted
This cake is naturally denser than all-wheat flour cakes because chickpea flour has less gluten. That's a feature, not a bug—the crumb stays moist longer

Make ahead

Bake the cake up to 1 day ahead, wrap well, and store at room temperature. The flavors meld and the texture improves after a few hours.

Storage & reheating

Room temperature in an airtight container for 3 days. Refrigerate for up to 5 days. Freeze for up to 2 months (wrapped tightly in plastic wrap). Thaw at room temperature for 2 hours or overnight in the fridge. No reheating needed; serve at room temperature or gently warm a slice in the microwave for 20 seconds.

Substitutions

unsweetened almond milk → whole milk, oat milk, or unsweetened cashew milk. Whole milk will make the cake slightly richer. Plant-based milks work equally well
refined coconut oil, melted → unsalted butter (melted and cooled) or neutral oil like grapeseed oil. Butter adds richness; neutral oil keeps the cake lighter. Avoid high-flavor oils like sesame
coconut sugar → light brown sugar or regular cane sugar. Brown sugar adds mild molasses flavor and keeps the cake moister. Decrease by 1 tablespoon (12 g) if using cane sugar as it's slightly sweeter
ground cardamom → ground cinnamon or ginger. Cinnamon adds warmth; ginger adds a slight bite. Use the same amount. Omit if you prefer a plainer cake