In my opinion there are few things more comforting that the smell of freshly baked banana bread!
Yesterday I was really craving a slice but had no sugar and no butter to my name.
After a little research I stumbled upon this recipe on Nigella.com which I took some inspiration from to make this no butter, no sugar banana and coconut cake!
And if I do say so myself, it turned out pretty darn good.
Incredibly simple and quick - this is a winner to crack those banana bread cravings :)
|This cake is pretty gorgeous as it stays moist and sweet inside yet has a savoury, almost nutty flavour on the outside due to the toasted coconut!|
1/2 cup oil ( I used extra virgin olive)
2 large ripe bananas
1 cup raisins
1 cup coconut (half for inside the cake, half for topping)
2 cups self raising flour
2 tablespoons honey
1/2 teaspoon baking powder
3 tablespoons of milk (I used almond milk)
1/2 teaspoon vanilla essence
1) Preheat oven to 170 degrees celsius (gas mark 4). Grease either a loaf tin or, as I used, a round cake tin. Line with greaseproof paper.
2) Mash the bananas and simply mix all the ingredients together in a mixing bowl! Yes, it is very simple. Pour into your tin.
3) Bake for 40-60 minutes, depending on your oven. The coconut should brown nicely on top, check to see if cooked using a skewer which should come out cleanly.
4) Leave to cool (if you can wait) and then serve up! I think it would be gorgeous served with some fresh berries.
This has a really lovely, moist flavour - the honey, bananas and raisins give the cake a natural sweetness and the toasted coconut gives the cake a subtle nutty flavour.
If you fancy lowering the natural sugar levels, feel free to either reduce or cut out the honey or raisins. I think lemon peel would also be a great addition.
This is a great excuse to make banana bread any old time, especially as you are guaranteed to feel pretty virtuous afterwards!