Banana Cake

This is banana cake like you remember it..no fancy decorations, or bizarre and expensive ingredients, no difference in flavours, just like Mum used to make. Well at least it tastes that way.  I made it with one of Maggie’s teachers in mind who told me she is a terrible baker and cook and was a bit overwhelmed with where to start on her transition to wholefoods journey.  This cake is a never-fail.

I always make Sunday a day of food prep for the week.  Food prep always includes a healthy raw treat or a cake, loaf or batch of muffins.  I do it for Darryn’s lunches, kids day care morning and afternoon teas, snacks, and an accompaniment to my favourite herbal tea for myself coz lets face it, life can’t be all lettuce leaves when trying to eat healthily..it’s about balance too and it’s really nice to have nourishing treats on hand for these times.

Today I made a banana cake, mostly because I got sick of Fletcher (16 months old) helping himself to all of the frozen bananas out of the freezer and taking a bite out of them and leaving them anywhere he likes around the house for me to find later..AND because we had a shipment of our own little bare brand coconut cream arrive over the weekend and I was dying to bake with it.  I like to make my cakes for home with as little or no sweetener at all and I feel like bananas and coconut cream are perfectly sweet enough to do this job all on their own.  You could however add 1/4- 1/2 cup rice malt syrup or honey if you like your sweets sweet or if you are baking for well sugared palates if you know what I mean..I also love that cooking bananas is the best way for me to eat them and my stomach doesn’t seem to react to the fructose in them as it can when I eat fruit raw.

We have been playing around with, sending samples back and forth and perfecting our own brand of coconut cream for some months now and we are finally very happy to release it to you.  It contains none of the additives that others do on the market and simply contains coconut cream and a little water but the texture is thick and mousse-like from the top to the bottom of the can, actually it’s like canned whipped coconut cream..Of course we have some other plans in the little bare product line but I am excited that this is the very first of ours to market. Coconut cream is something that we use in our household everyday in smoothies, as a bliss ball binder, on porridge, in hot chocolates/coffees, to make ganache, in cakes, curries, slices and making our own coconut yoghurt.  It is an indispensable and inexpensive product that interestingly enough we couldn’t find in NZ without preservatives, gums, emulsifiers and other unnecessary  E numbers..It is our brand of coconut cream that I used in this cake and will continue to use in my cakes going forward (it’s a lot cheaper to use in cakes than coconut oil and doesn’t have the strong flavour of coconut oil).

You will need:

4x free range eggs at room temperature

1/2 cup ‘Little Bare’ Coconut cream

5 ripe bananas-mashed

1 tsp pure vanilla essence

3/4 cup almond meal

3/4 cup coconut flour

1 tsp cinnamon

2 tsp baking soda

To Make:

Turn oven on to 160 degrees Celsius fan forced.  Grease and line a 22cm square cake tin.

Place the first 4 ingredients in a bowl and mix well with a fork to combine.

In another bowl, add the next 4 ingredients and stir to mix well.

Add the wet ingredients to the dry and mix with a fork/big spoon until combined.

Pour the mixture into the prepared tin and smooth out over the top.

Bake for 40 minutes.

Allow cake to cool (do not be tempted to cut into it until cool as the flavour and texture is so much better once it has cooled) and then ice with the choc coconut icing recipe below.

Whipped coconut cream and cacao icing:

You will need:

1/2 can ‘Little Bare’ Coconut Cream- this recipe relys on the texture of our coconut cream as it is so thick and mousse-like.  You could potentially achieve the same texture by using the 1st 1/4 of most other brands of coconut cream and refrigerating for at least an hour.

2 T raw cacao

1-2 T rice malt syrup, pure maple syrup or honey.

To make: Put all 3 ingredients in a bowl and stir together well.  (you could use electric beaters for this) Spread over cake.

We really hope you just love our coconut cream as much as we do and would love to hear from you on our Facebook or instagram pages how you are using it.

Much love and thank you all for your support.

xo.  Aunty Lonnie.

banana-cake-topped

LittleBare-4

 

 

 

 

 

 

 

2 thoughts on “Banana Cake

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