1/4cupcoconut sugar(light brown sugar can be used)
50gcoconut oil – melted(unsalted butter can be used instead)
4tbspalmond milkor any other milk of your choice
Instructions
Preheat your oven to 175 degress (fan oven, or 190 regular).
Mix all dry ingredients with a whisk in a large bowl. Set aside.
Mash bananas with a fork until they make a sort of runny, somewhat lumpy mixture. Mix in vanilla extract.
Whisk the eggs in with the bananas and mix well.
Pour the banana egg mixture into the bowl with the dry ingredients. Add the milk. Use a spoon or spatula and mix well.
Add the melted coconut oil and mix thoroughly.
Prepare a baking tin by greasing lightly with butter or coconut oil. Then line with baking paper and grease the paper as well. (I use a square 8 inch tin but you can use a round 8 inch cake tin or even a loaf tin – just make sure to grease it and line it with baking paper.)
Place in the centre of the oven and leave for 40 minutes. Check with a sharp knife or cake tester – knife should be completely dry when it comes out. If unsure, bake another 5 – 10 minutes.
Unlike wheat flour cakes, this cake doesn’t get overbaked and dry so cooking it a few minutes extra if unsure will not ruin it.
Take it out of the oven and let cool in the pan briefly before turning it out on a cooling rack. Then put it into a tightly sealed storage container. This will help it to retain moisture. Store in the fridge after the first day.