Banana and coconut cake
GF / F / SF / V
We love remaking classic recipes using new ideas & healthy ingredients and this delectable (plus nourishing) banana cake wins people over, every time.
125ml (4 fl oz/ cup) coconut oil, melted
1 teaspoon vanilla extract or vanilla paste
6 eggs, beaten
4 very ripe bananas, mashed
8 Medjool dates, pitted and chopped
1 teaspoon bicarbonate of soda (baking soda)
65 g (2
oz/1 cup) shredded coconut
135 g (4 oz/1 cup) coconut flour
1 handful of cacao nibs
1 tablespoon coconut oil, melted
1 spoonful cacao powder
1 spoonful coconut sugar
Cake: Preheat the oven to 180°C (350°F) and line a 10 x 22 cm (4 x 8½ inch) loaf (bar) tin with baking paper.
In a medium sized bowl, mix the melted coconut oil with the vanilla, eggs, bananas, dates and bicarbonate of soda. Next, add the shredded coconut and coconut flour and fold in until well combined.
Then, melt coconut oil, cacao powder and coconut sugar in a small saucepan, stir until well combined (not longer than a minute or two). In order to marble it, drizzle the sauce on the top of the cake mix in the bowl in only a few lines, then run it through the mix using a spatula, by hand, 3-4 times.
Scoop this mixture into the lined loaf tin and bake for approximately 45-60 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes.