Mmmmm….Gooey Banana Goodess! Look – the picture doesn’t do it justice ok.
It is SENSATIONAL!
This is a moist cake, so warning now if you prefer your banana cake differently and this isn’t to your liking. My mouth is watering just thinking about it again.
Banana Bread/Cake Ingredients:
- 4 very ripe, large bananas
- Egg replacer: 2 tbsp chia seeds in 1/3-1/2 cup water, or 2 eggs
- 1/4 cup coconut oil
- 1/2 cup coconut yoghurt – I used vanilla bean Coyo
- 1 tsp vanilla extract or bean seeds, if using unflavoured yoghurt
- 1/3 cup sweetener of your choice – I used half maple, half rice malt syrup
- 1 cup spelt, teff flour or besan flour
- 1 cup almond meal
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- 1/4 tsp salt
- 1/2 cup pecan halves
Preheat oven to 170 degrees C, fan forced. In a small bowl add the water to the chia seeds and set aside. Grease a loaf tin with coconut oil or rice bran oil, and line two sides with baking paper (line all, or none if you like – up to you, but it helps get it out once cooked).
In a food processor place only 3 of the bananas, reserving one for the top. Then add chia seeds, coconut oil, yoghurt, vanilla and sweetener, and combine until smooth. Pour into a large mixing bowl. Add the dry ingredients being careful not to over mix.
Pour batter into the prepared tin/pan, tapping once or twice to even out. Slice the banana lengthways in half and place on top. Bake in the oven for 1 hour. Once cooked, remove from the oven and place on a wire rack to cool for 10-20 mins. Remove gently from pan and allow to cool completely on the wire rack. Once cool, slice and serve. Can be frozen.
Enjoy with in 4 days. 🙂