Banana coconut cake
I am not a big fan of bananas. Ever since I can remember I never liked the taste or smell of them. However, from the time that my baby started eating purées and solids, I’ve gotten used to having bananas in our kitchen on a regular basis and learned to enjoy them in the form of a cake.
This particular cake was the first one that my baby had tried in his life (and the first cake I have ever baked for him). I made it for his first birthday and he absolutely loved it (perhaps because he had nothing to compare it to?).
Due to its soft texture, this cake is perfect for weaning and approved by adults, as well 🙂
What you will need for one cake:
6 medjoul dates
60ml melted coconut oil
35g coconut flour
1/2 tsp cinnamon
1 1/2 tsp gluten free baking powder
125g raspberries (fresh or frozen, defrosted)
1 tbsp chia seeds
1 tbsp warm water
Optional: honey or agave syrup
1 can of coconut milk
How to make it:
Preheat the oven to 170’C. Lightly grease two 18cm pans with a bit of coconut oil.
Start by blending the dates in a food processor. When they have become soft and formed a paste, add the banana, coconut oil, eggs, and blend some more. Add the coconut flour, cinnamon and baking powder to the mixture and blend for a few seconds.
It is a good idea to let the mixture sit for about 10min for the coconut flour to expand.
Pour the mixture equally into the two cake pans and bake for about 45min.
Blend all the ingredients together in a food processor/blender until you achieve a liquid jam-like consistency. If you are using frozen raspberries, they should be defrosted.
Transfer to a container and allow to set in the fridge for an hour. You can always add honey or agave syrup for a sweeter taste.
Scoop out the thick coconut cream from the top of the coconut milk can and whisk until light and thick. Store in the fridge.
Once the cakes have cooled add a layer of the jam* on top of one cake and top with the other. Cover the top part (and sides) of the cake with the whipped coconut cream**
TIPS: *If you have leftover jam, keep it for later to put on a piece of bread or pancake.
**Since you only used the thick part of the coconut milk, keep the rest in the fridge and include in a smoothie or just enjoy as a refreshing drink.