Whipped Banana Maple Pumpkin Seed Cake

Tell me about it, stud.

(Guess who was in “Grease” the musical in high school?  Awwww…)

Singing theatre references aside, this tarte was a really tasty (and easy) surprise!  As I have said consistently throughout my “Bubble Child” adventures, the best recipes really do come when experimentation is absolutely necessary.  (aka, I haven’t gone to the grocery store for a few days, and my stomach is growling louder than a hyena.

That’d be laughing, I guess.  It wasn’t laughing.

It was hungry!  And I wanted protein.  And sweets.  And something kinda gooey, but not filled with dairy fat.  Or (obviously) nuts.  <–(I didn’t feel like dying, after all.)

All I had was a few bananas, pumpkin seeds, leftover rice from the night before, maple syrup, and sorghum flour.  Looks like a Whipped Banana Maple Pumpkin Seed Cake to me!

This recipe is SUPER EASY to make– the hardest part would be cooking the rice, but just prepare some the night before, and you’ll be really happy you have leftovers the morning after while you’re munching down on this gloriously complex yet simple sweet treat.

<–Before the oven.

<–After some heat.

Whipped Banana Maple Pumpkin Seed Cake

-no nuts, gluten, added oils, refined sugars, dairy, eggs, soy… anything!-


2 large ripe bananas

8 tsp. maple syrup

1/4 tsp. sea salt

5 tbs. sorghum flour

1 cup cooked brown rice (white rice will do, too!)

3/4 cup salted and roasted pumpkin seeds

Preparation time: 3 minutes (not including cooking rice)

Cooking time: 25-30 minutes

Serves 4


  1. Pre-heat oven to 425 degrees Fahrenheit.
  2. In a medium bowl, mash banana, and whisk with a fork or whisk until it is fluffy.  (About 30 seconds).  Whisk in maple syrup and sea salt.  Whisk in sorghum flour.
  3. Fold in brown rice.  Fold in pumpkin seeds.
  4. Spread into a small tarte dish so that it is about 1 1/2 inches deep.  (Somewhere around 5” in diameter should do the trick.)  Bake at 425 for 10 minutes, reduce heat to 375, and bake for another 15-20 minutes, or until an inserted toothpick comes out clean.
  5. Let cool for a few minutes, then eat now, or save for up to 5 days stored (covered) at room temperature.


1 Comment

Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

One response to “Whipped Banana Maple Pumpkin Seed Cake

  1. Pingback: The easiest no-cook, egg-free chocolate mousse. | bubblechild

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