We all have had banana cake before...but have you tried it with a Cashew Lemongrass Ginger Sauce??
Banana Cake W/Cashew Lemongrass Ginger Sauce
1/2 c. turbinado sugar (or a dry sugar of your choice)
1/3 c. applesauce
1 c. non-dairy milk
1 TBSP. apple cider vinegar
1 tsp. baking soda
2 c. whole wheat pastry flour
1 tsp. baking powder
1/4 tsp. extra fine sea salt
2 very ripe bananas, smashed very well
1/2 c. walnut pieces
Preheat oven to 350 degrees. Lightly coat a 9 x 13" baking dish with a non-stick cooking spray
-In a large bowl, whisk together the sugar and applesauce.
-In a small bowl whisk together the milk, vinegar and baking soda. Add to the sugar/applesauce mixture and combine.
-Over the large bowl, sift together the flour, baking powder and sea salt. Top with walnuts.
-Using a spatula, combine all the ingredients well without over mixing.
-Pour evenly into the prepared baking dish.
-Bake for 30 - 35 minutes until lightly golden and the cake edges are pulling from the baking dish.
-Let cool while making the sauce!
Cashew Lemongrass Ginger Sauce
2 lemongrass stalks
1/2 c. water
1 c. raw cashews soaked in hot water for at least 1 hr.
1/2 tsp. ginger powder or fresh grated ginger
2 TBSP. pure maple syrup
good pinch of salt
-Cut the roots off of the lemongrass stalks. Cut a 3-4 inch piece off the root end on both stalks and dice well.
-In a blender, combine the water and diced lemongrass and run on high for 1 minute or until it's all minced.
-In a fine mesh sieve, keeping the water, drain the lemongrass water. Discard the lemongrass.
-Drain the cashews. Rinse the blender out with clean water and add the cashews, lemongrass water, ginger, syrup and salt.
-Run on high until all smooth. May need to add more regular water 1 tablespoon at a time if you want a thinner consistency.
Cut yourself a piece of cake and top with sauce!! Enjoy!
(I like mine chilled!)