Strawberry Orange Banana Tea Cake
This Strawberry Orange Banana Tea Cake is a light and moist, lightly sweetened snacking bread made with cleaner ingredients.
Equipment
- 1 standard loaf pan, 8.5 x 4.5 x 2.6 inches
Ingredients
Wet mixture:
- 2 medium overripe bananas
- 3 large eggs
- 1/3 cup almond milk
- 1/3 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1 medium orange see details in instructions
Dry mixture:
- 2 cups almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 cup fresh strawberries chopped plus ¼ cup sliced for garnish
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with coconut oil spray then line with parchment paper, creating overhang to easily remove cake from pan. Spray parchment paper with coconut oil spray.
- Prepare your orange. Begin by collecting 1 Tablespoon orange zest with a microplane. Set aside. If you want fancy orange slices to garnish your cake, follow step #3 or skip to step #4 if you don't need it to be fancy.
- Next, you will supreme the orange to get pretty segments to garnish the top of your cake with. Slice off the top and bottom of your orange. Stand your orange upright on the cutting board. Starting at the top of the orange, guide your knife down to the base, curving the knife with the shape of the fruit. Continue all the way around the orange until all of the rind and pith is removed. Use a paring knife to slice along the inside of the membranes, slide out your supremed orange wedges and set aside.
- Finally, juice the orange to yield 1 Tablespoon of juice.
- Begin by whisk together all wet ingredients in a medium bowl including the orange zest and juice. Save the orange supremes for garnishing.
- In a large bowl, whisk together all dry ingredients except for diced strawberries. When dry mixture is incorporated and smooth, fold in strawberries to coat in the dry mixture.
- Add wet mixture to the dry mixture, folding with a spatula delicately until all ingredients are well combined.
- With a spatula, gently transfer batter to the loaf pan, smoothing the top. Top batter with orange supremes and sliced strawberries.
- Bake on the middle oven rack for 55-65 min, rotating pan 180 degrees, 2-3 times throughout cooking, until cake is golden and just cooked through. Check cake with a toothpick in the center to make sure no wet crumbs remain.
- Let cool at least 20 minutes before serving, (cake need to set a bit). Because this tea cake doesn't contain preservatives, make sure to store in the refrigerator.