Believe it or not, there’s no Virgin Coconut Oil in this recipe, BUT I do like to spread some Lav Kokonas Virgin Coconut Oil on the cake to eat!
If you haven’t baked with coconut flour before, you are in for a treat. Great for those that want gluten free recipes. This recipe, which I have slightly modified from Dr Fife’s “cooking with coconut flour” recipe book, is quick and easy to make – just what I need in my busy household.
Banana Cake / Loaf
1 ripe banana mashed (it’s always a good idea to use a really ripe banana to get that true banana taste)
6 eggs (I know it’s a lot – but as there is very little protein in coconut flour you need to add protein in this form)
1/2 cup coconut milk
1/2 cup coconut sugar
1/4 teaspoon Venui Vanilla Extract – you can buy this from us at Lav Kokonas. If you are using another brand you will need to increase the quantity to at least 1/2 teaspoon.
1/2 teaspoon salt – I love to use Himalayan rock salt, for all the healthy qualities it has beyond your regular salt
3/4 cup sifted coconut flour – make sure you DO sift the flour, as you don’t want lumpy bits in your mixture
1 teaspoon of baking powder
Blend together the mashed banana, eggs, coconut milk, coconut sugar, Venui Vanilla Extract and salt. Combine coconut flour with baking powder and WHISK thoroughly into the batter, until there are no lumps. Using a hand whisk seems to be the most efficient way of combining all the ingredients and it doesn’t take long at all. Have a good look at the photos below to see the consistency that you need to achieve.
Pour into a greased or lined loaf tin or small cake tin.
Bake at 175 C for about 60 minutes or so, it may not take that long, so keep an eye on the baking and do the usual test with a metal skewer to ensure the centre of the loaf / cake is cooked. Cool and remove from pan.
Enjoy with a spread of Lav Kokonas Virgin Coconut Oil.