Banana, Coconut & Honey Cake
By OcadoLife
Published on 21 September 2022
This moist, honey-drenched cake is made with coconut flour, so it’s gluten-free too. Coconut flour is really absorbent, so you will need less flour and more eggs than in regular cake recipes. Serve alongside a generous dollop of creamy ricotta, a drizzle of honey and a few slices of banana.Time and servings
50 minsTotal time
15 minsPrep time
35 minsCooking time
Ingredients
- 150 g of unsalted butter, melted and slightly cooled
- 80 g of light brown sugar
- 4 large eggs
- 50 ml of runny honey, plus extra to drizzle
- 2 bananas(very ripe), mashed
- 3 soft dried figs, finely chopped
- 1 tbsp of desiccated coconut
- 1 tub of ricotta, to serve (optional)
- 4 tbsp of coconut flour
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 3 and line a 22cm square tin. Mix the sugar, eggs and melted butter together, then stir in the honey and flour until well combined.Step 2
Add the mashed bananas, figs and desiccated coconut, stirring well.Step 3
Pour into the tin and bake for 30-35 mins until golden and springy to the touch. Leave to cool completely before cutting into squares and serving. Enjoy on its own, or topped with a drizzle of honey, a spoonful of ricotta and banana slices.