The nights are drawing in and it’s the time of year for comfort food. Well, in England anyway. Don’t want to compromise on your healthy streak? This one is for you!
It’s a lovely light tray bake, that you can eat anytime of day. It is made with coconut flour, which is widely available now and worth a try. It’s made from 100% coconut (of course) and is very nutritious. It’s a great alternative to wheat flour. Coconut flour gives cakes and breads a naturally sweet flavour. The rest of the sweetness of this cake comes from a ripe banana and an optional slurp of honey.
It is an uber simple recipe and can be served in a number of ways. I’ll give you some suggestions in a sec…
My best friend Joey Waller actually came up with this recipe. She’s a nutrition advisor and has helped me understand a lot of the scientific stuff behind food. She’s also a big source of inspiration for me. I’m passing on her good vibes via this delightful treat!
50g coconut butter/oil (it doesn’t have to be melted though)
1 ripe banana
1-2 teaspoons of Manuka or locally sourced honey (optional)
2 tablespoons desiccated coconut
Scraping of vanilla pod or 1 tsp pure extract
Raspberries to decorate
Apart from the raspberries, blend all of the ingredients together – the best way to do this is in a food processor but you could mix it by hand – making sure the banana and coconut oil are well mixed. It should have a scrambled egg consistency. The more mixed, the better.
Place mixture into a tray (or loaf tin). Push raspberries into the top of the cake – I decorated mine in a line. Go to town with the raspberries if you wish. You could also try blueberries and cherries.
Allow to stand. Serve warm or allow to cool.
Eat on its own and for extra sweetness serve it with honey. I had mine for breakfast with some of my Papaya Oat Smoothie and a sprinkling of buckwheaties. You could have it with yogurt or healthy banana ice-cream (recipe here). Who wants cake for breakfast too?! Try it tomorrow. And enjoy. Every. Single. Mouthful.