Besan banana bread with plums

Source: original recipe    

This came about as a variation on a number of recipes I've read online and adapted to what I had at hand at the moment. It follows the same principles as most muffins and cakes based on baking soda - dry ingredients are mixed separately to wet ones, and then both are joined at the last moment before baking. This prevents the soda from reacting too soon which would spoil the cake.

Ingredients: 

Dry ingredients:

• 300g of chickpea flour (also known as besan or gram flour)
• 2 tsp baking soda

Wet ingredients:

• 1/3 cup olive oil
• 3 eggs
• 4 ripe bananas
• 0,5-1 tsp vanilla extract
• 0,5 cup honey, preferably heather honey
• 2 tsp apple or cider vinegar

Additions:

• powidła (tart plum jam)
• dried plums / prunes
• dried cranberries

Method:

1. Chop the prunes into smaller bits, set them aside.
2. Sift together chickpea flour with the baking soda, set it aside. While sifting the flour you can add the prunes and cranberries to the sieve. When covered with flour they won't sink into the batter during baking.
3. Blend all the wet ingredients together until smooth.
4. Spread some olive oil in a baking pan and line with baking parchment, I tend to cut mine into pieces and to size to give the cake nice edges.
5. Mix the dry and wet ingredients together and pour half of the batter into the baking pan. Sprinkle the dried fruit and cover with another layer of batter. 
6. Decorate the top with the plum jam, I have been quite random with it, as pictured
7. Bake at 180C for about 45 minutes. Don't worry if the cake looks a bit dark, that happens when baking with honey.