Coconut Banana Cake
- Prep: 15 minutes
- Cook: 35-40 minutes
- Serves: 6-8
This is a great way to use up bananas that are perhaps too ripe to eat.
INGREDIENTS
- 140g unsalted butter, softened
- 140g dark brown soft sugar
- 2 large eggs
- 3 small ripe bananas, mashed (280g)
- 65g coconut flour
- 75g gluten free self-raising flour
- ½ tsp gluten free baking powder
- ¼ tsp LoSalt
METHOD
- Preheat the oven to 180oC, gas mark 4. Grease and line a 900g loaf tin.
- Using an electric hand whisk, beat together the butter and sugar until pale and fluffy.
- Whisk in the eggs 1 at a time, then stir in the mashed bananas.
- Fold in both flours, baking powder and LoSalt and spoon into the prepared tin.
- Bake for 35-40 minutes until a skewer comes out clean.
- Cool slightly before removing from the tin.