There are always overripe banana’s. One day they are perfect, the next day they are mushy and brown! Its a win win situation though. Either you eat them as is or you transform them into a magical loaf or cake or muffins that your children will eat mouthfuls of, unknowingly ingesting the banana they so easily pull their noses up for. Oh wait, that’s probably just in our house!
Anyhoo, back on topic. CAKE! Safe cake. Magic words.
You will need:
1 cup of gluten free self raising flour (or coconut flour)
1/2 teaspoon baking powder
1/2 teaspoon himalayan sea salt
1 teaspoon organic cinnamon
1 teaspoon vanilla extract
4 large eggs (for a vegan/plant based alternative, use flax egg. 1 tablespoon of flaxseeds + 2 tbsps water to each egg! You would need 4 tbsp flaxseeds and 8 tbsp water).
1/2 cup raw honey (for vegan alternative use 1/2 cup xylitol)
2 large ripe banana’s
1/4 melted coconut oil
1/3 cup almond milk if the mix is too dry.
Depending on how many over ripe banana’s I have on my hands I adjust the ingredients accordingly. Double up the batch and just make a large loaf or cake.
Heat the oven to 180 degrees.
With a blender or electric mixer, blend the banana’s and the eggs. Slowly add the coconut oil. In a separate bowl, mix all the dry ingredients. Slowly add the wet ingredients to the dry ingredients and mix well.
Pour over into a large bread tin or a bunting cake dish or even into a muffin tray for individual cakes.
Bake in the oven for 30-40 minutes and check if it has baked through. I always start checking from around 20 minutes. But I have a coal stove so I have no idea how hot it is haha
Allow to cool on a drying rack. Slice into portions.
Serve with a teaspoon of homemade strawberry jam (recipe found here http://danielarogers.co.za/?p=2595 )