Dairy Free
Gluten & Grain Free
Very moist cake, appealing to the eye with the sliced banana on top, and very tasty.
Freezes well too.
Makes: 1 loaf tin, approx 10 slices
Prep time: 10 mins
Cooking time: 40-45 mins
Ingredients
- 200g almond meal
- 50g coconut oil
- 4 ripe bananas
- 1 tsp vanilla essence
- 4 eggs
- 2 tbsp honey, dextrose or natvia
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
Method
- Preheat oven to 170’C
- Blend all ingredients except one banana, in mixer until smooth.
- Pour into a greased and lined loaf tin.
- Slice extra banana lengthwise into 4 and lay strips over the top of the cake.
- Bake in oven for 40-45 mins, until skewer comes out clean.
- Remove from tin, and cool on wire rack.
Notes
This freezes well, and can be iced with lemon icing and coconut instead of the extra banana on top, if not enough bananas.
