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Chef Luca’s Peach and Banana Cake

chefluca
#ChallengeChefLuca

 

 

My Goal: To provide children with food allergies a sweet treat that can be enjoyed for dessert, or even for a fun breakfast that is free of the top 8 allergens. The kids can even help make it! Buckwheat and amaranth, both gluten-free flours, have been used in this recipe. Flax-seed is incorporated into the cake for airiness.

  

Peach & Banana Cake

by Chef Luca Della Casa

 

This recipe is free of all 8 top allergens (milk, soy, egg, wheat, peanut, tree nut, fish and shellfish).

 

The recipe will utilize a half-size hotel pan. The width is 10 ⅜”, the length is 12 ¾” and the height is 2 ½”.

 

 

List of Ingredients

  

3 cups of sliced and peeled peaches (frozen peaches may be utilized if they are fully defrosted prior to use)

3 mature bananas, smashed (the kids will have fun with this part)

½ cup of sugar

1 juice from 1 lemon

1 ½ tsp of cinnamon

1 tsp of ginger powder

½ tsp of salt

1 Tbsp of baking powder

1 ½ cup of amaranth flour

1 ½ cup of buckwheat flour

4 Tbsp of flax-seed meal

1 cup of coconut milk (or 1 cup of hemp milk)

⅓ cup of olive oil

1 Tbsp of vanilla extract

 

 

Mettiamoci a cucinare (Let us start cooking)

 

In a bowl, mix together the peaches, mashed bananas, lemon juice and all the dry ingredients. Use a spoon to mix it well, but do not over mix. I would not recommend a food processor for mixing. Combine the coconut milk and olive oil. Add the coconut milk and olive oil mixture to your dry ingredient mixture and incorporate with a spoon. In case you cannot use the coconut milk substitute with hemp milk!

 

 peaches-and-banana-cake-1

 

Line your pan with parchment paper and pour the cake batter in the pan. (Picture 1) Bake your cake in the oven at 350°F for 50 minutes. Once you remove your cake from the oven, let the cake rest until it is completely cooled. (Picture 2).

 

 peaches-and-banana-cake-2


Serve your cake with powdered sugar and a scoop of coconut whipped cream. (Picture 3)

  peaches-and-banana-cake-3

Tip: If your child is allergic to coconut milk, you can use hemp milk as a substitute.

 

 


Luca Della Casa is Executive Chef at the Nosh Restaurant & Silo Restaurant, San Antonio, Texas. Chef Luca has 16 years’ experience in the food service industry in Italy, Spain and the U.S.  He was raised in Northern Italy, with an in-depth knowledge of Italian, French, and Spanish cuisines. He is currently a contestant on Food Network's The Next Food Network Star, which airs on Sundays at 9 pm Eastern time.  He welcomes food allergic diners at his restaurant. You can find Chef Luca at facebook.com/cheflucadellacasa.

 

 

 

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  • peaches-and-banana-cake-1
  • peaches-and-banana-cake-2

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Comments (2)

Newest · Oldest · Popular

Let us know when you try it Leslie - I want to try it too, but those are 2 flours I don't keep on hand, so I need to wait til I get pick some up.

Originally Posted by KFA Food Bloggers:

chefluca
#ChallengeChefLuca

 

 

My Goal: To provide children with food allergies a sweet treat that can be enjoyed for dessert, or even for a fun breakfast that is free of the top 8 allergens. The kids can even help make it! Buckwheat and amaranth, both gluten-free flours, have been used in this recipe. Flax-seed is incorporated into the cake for airiness.

  

Peach & Banana Cake

by Chef Luca Della Casa

 

This recipe is free of all 8 top allergens (milk, soy, egg, wheat, peanut, tree nut, fish and shellfish).

 

The recipe will utilize a half-size hotel pan. The width is 10 ⅜”, the length is 12 ¾” and the height is 2 ½”.

 

 

List of Ingredients

  

3 cups of sliced and peeled peaches (frozen peaches may be utilized if they are fully defrosted prior to use)

3 mature bananas, smashed (the kids will have fun with this part)

½ cup of sugar

1 juice from 1 lemon

1 ½ tsp of cinnamon

1 tsp of ginger powder

½ tsp of salt

1 Tbsp of baking powder

1 ½ cup of amaranth flour

1 ½ cup of buckwheat flour

4 Tbsp of flax-seed meal

1 cup of coconut milk (or 1 cup of hemp milk)

⅓ cup of olive oil

1 Tbsp of vanilla extract

 

 

Mettiamoci a cucinare (Let us start cooking)

 

In a bowl, mix together the peaches, mashed bananas, lemon juice and all the dry ingredients. Use a spoon to mix it well, but do not over mix. I would not recommend a food processor for mixing. Combine the coconut milk and olive oil. Add the coconut milk and olive oil mixture to your dry ingredient mixture and incorporate with a spoon. In case you cannot use the coconut milk substitute with hemp milk!

 

 peaches and banana cake 1

 

Line your pan with parchment paper and pour the cake batter in the pan. (Picture 1) Bake your cake in the oven at 350°F for 50 minutes. Once you remove your cake from the oven, let the cake rest until it is completely cooled. (Picture 2).

 peaches and banana cake 2

 

Serve your cake with powdered sugar and a scoop of coconut whipped cream. (Picture 3)

  

Tip: If your child is allergic to coconut milk, you can use hemp milk as a substitute.

 

peaches and banana cake 3


Luca Della Casa is Executive Chef at the Nosh Restaurant & Silo Restaurant, San Antonio, Texas. Chef Luca has 16 years’ experience in the food service industry in Italy, Spain and the U.S.  He was raised in Northern Italy, with an in-depth knowledge of Italian, French, and Spanish cuisines. He is currently a contestant on Food Network's The Next Food Network Star, which airs on Sundays at 9 pm Eastern time.  He welcomes food allergic diners at his restaurant. You can find Chef Luca at facebook.com/cheflucadellacasa.

 

 

 

This looks great!  I can't wait to try it!

Leslie

 

DS - age 5.  Allergic to peanuts, eggs, wheat, Brazil nuts, pecans, walnuts, almonds and  hazelnuts.  Avoiding all tree nuts. 

 

DS - age 7.  Seasonal allergies and cats

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