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Banana, Coconut & Honey Cake

Banana, Coconut & Honey Cake

Brought to you by: OcadoLife
3.0 5 ratings Review this recipe

Prep time:

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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.
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Ingredients

  • 150g unsalted butter, melted and slightly cooled
  • 80g light brown sugar
  • 4 large eggs
  • 50ml runny honey, plus extra to drizzle
  • 4 tbsp coconut flour
  • 2 bananas (very ripe), mashed
  • 3 soft dried figs, finely chopped
  • 1 tbsp desiccated coconut
  • 1 tub ricotta, to serve (optional)

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.

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