This was my first time using aquafaba in a recipe and I'm REALLY impressed. I didn't even have to open a chickpea tin to get it! I boiled some organic chickpea pasta (for a different recipe), then reduced the pasta water till there was only about 1 mug full left, let it cool and later whisked it till it became foamy on top. I mostly use the foam for this recipe, not much of the water itself. Other people might prefer to get their aquafaba by using the water from a can of chickpeas, or even the water from other tins of beans (such as black eyed beans), though I haven't tried that. If you're vegan and okay with nuts, then you can use coconut oil instead of ghee as I did adapt this from a vegan recipe.
The taste and texture of this was good enough that you couldn't tell from the taste that there's no gluten or egg in it. As I used ripe bananas on the turn, it hardly needs any sugar at all. In fact, I think I would've got away with putting 1tsp or no added sugar at all cos I think it tastes okay plain- but dad prefers it sweeter, which was why I put a little jam in some of them. This can be made into a loaf cake (the original recipe was of a loaf cake which I adapted). The potential for variations of this recipe are endless. I think some might like to add poppy seeds or grapefruit curd or lemon drizzle to the recipe- though I think it tastes fine even if it's plain as it is.
Gluten free
Egg free
Nut free
Vegetarian
9-10 tbsp gram flour (besan)
3tbsp ghee, melted
2 ripe bananas
2 tsp baking powder
2 tsp sugar
Aquafaba as needed
Pinch of salt
Jam (optional)
- In a bowl, whisk the chickpea water until it gets a thick foam layer on top
- In a larger separate bowl, put in the gram flour, baking powder, sugar and salt
- mash the bananas and add them along with the ghee to the dry ingredients and stir
- Spoon 4 tbsp of the aquafaba foam into the dry ingredients bowl, then fold it in so it's just combined
- Spoon the mixture into cake cases till they are half full (or 2/3 full if you don't intend to stuff it with jam or anything in the middle).
- (Optional step): If you'd like a sweeter cake, you can add 1/3teaspoon of jam, then top with another spoonful of the mixture
- Preheat the oven to 170Celcius and bake for 20 mins
- Serve with tea
