Banana and blueberry cake recipe

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banana-and-blueberry-cake-recipe

This gluten-free cake is kept light and moist with tapioca flour and almond meal, while mashed banana adds sweetness.

Banana and blueberry cake recipe

This moist, appetizing cake is a healthy alternative to most pastries. Combining blueberries and bananas, it offers a sweet, savory taste that is packed into every slice. An entire cake can be enjoyed by several people.

banana-and-blueberry-cake-recipe

Equipment
19.5cm (base measurement) springform cake pan, electric beaters

Ingredients
80g solidified coconut oil
40g (1/4 cup) coconut sugar
1 small lemon, rind finely grated, juiced
1 teaspoon vanilla extract
3 eggs
35g (1/4 cup) coconut flour
2 small bananas
85g (3/4 cup) almond meal
2 1/2 tablespoons arrowroot (tapioca flour)
2 teaspoons gluten-free baking powder
125ml (1/2 cup) light coconut milk
75g (1/2 cup) frozen blueberries, thawed on paper towel
Rice malt syrup, to drizzle (optional)

Method
Step 1: Preheat the oven to 180C/160C fan forced. Grease base and side of a 19.5cm (base measurement) springform cake pan and line with baking paper.
Step 2: Use electric beaters to beat the coconut oil, sugar, lemon rind and vanilla in a bowl until pale and creamy. Beat in 1 egg and 1 tbs of the coconut flour. Repeat with the remaining eggs and coconut flour until combined (mixture may curdle slightly).
Step 3: Thinly slice half a banana. Drizzle with a little lemon juice to prevent discolouration. Set aside. Use a fork to mash the remaining banana.
Step 4: Add the almond meal, arrowroot, baking powder, coconut milk, mashed banana and 1 tbs lemon juice to coconut oil mixture. Stir until combined. Spoon into prepared pan and smooth the surface. Sprinkle with blueberries. Top with sliced banana. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Drizzle with rice malt syrup, if using.