Bananas and coconut flour are two main ingredients in the recipe of this simple batter that can be used to bake either soft and moist cake, slice or muffins, or more dense and dry sponge, used as a basis for multi-layered grain and dairy free cakes. The process of batter preparation in both versions of the recipe is super easy. The first type of the softer batter for a plain cake I usually bake in medium size bread tin (20cm x 10cm). You can grease the tin with coconut oil, but I have found that tin paper liners are an easier option for baking. They also give better results by protecting the batter from burning.
I use the same approach in baking the second type of more solid batter for a sponge cake, using paper liners for a round springform tin (19cm).
These recipes were a part of a coconut flour testing from Well and Good Raw Ingredients Range. The flour was kindly supplied by the company. Coconut flour is very different, compared to any other grain or pseudo-grain flour. It absorbs a lot of moisture, and 5-10g difference in its quantity in any particular recipe can make either a wonderful cake, or completely ruin the bake. I can only advice to measure coconut flour quantities precisely, the best option is to use kitchen digital scales.
The variation in cakes colour is due to the difference of the temperature during baking in only 5 degrees Celsius. The higher the temperature, the darker any cake with fruit puree becomes.
- 2 large eggs, 100-104g without shell
- 2oog diced bananas
- 20ml lemon juice
- 40g sugar (I used dextrose, pure glucose powder)
- 50g coconut flour from Well and Good
- 6g baking soda
- coconut oil to grease the pan 10cm x 20cm (optional)
- slivered almonds or pistachios to decorate (optional)
- preheat fan forced oven to 155-160C
- blend diced bananas with lemon juice using a stick blender
- beat eggs with sugar (glucose) until pale and nearly triple in volume
- sift coconut flour in a bowl, add baking soda, mix with a whisk
- add banana puree to beaten eggs, whisk together to combine
- add dry ingredients to wet
- combine them well with a whisk, let coconut flour absorb the moisture, mix the batter again
- pour (spoon) the batter into a lined (or well greased) baking tin
- bake in preheated oven for 60 min
- let the cake rest in a tin for 10 min
- take the cake out from the paper liner and let in cool down on a wire rack
The cake can be sliced and frozen if necessary. It is excellent with a cup of tea or coffee, or just as a snack. To indulge yourself you can serve it with grain, dairy and sugar free chocolate cream.
round sponge cake baked in a 19cm round tin
- 3 large eggs, 150-158g without shell
- 3oog diced bananas
- 20ml lemon juice
- 30ml grapeseed oil (or any other oil of your choice)
- 50g sugar (I used dextrose, pure glucose powder)
- 85g coconut flour from Well and Good
- 8g baking soda
- coconut oil to grease the springform 19cm pan (optional)
additionally for the cake
- chopped pistachios
- any low sugar or sugarless jam or spread
- grain, dairy and sugar free chocolate cream
- see above preparation of the recipe I with minor differences
- combine grapeseed oil with banana puree, before adding the mix to beaten eggs
- the batter will be quite dense, spoon the batter into the lined sprinform pan and bake for 60 min in preheated to 150C fan forced oven
- cool down the cake completely, before cutting it into 3 layers
The texture of the cake from the second recipe in more dense, and is perfect for layered cakes with the cream or jams providing extra moisture. On its own the texture of this cake is on the dry side.
Overall, both these recipes deliver simple and easy to make, healthy cakes on a budget, with only one flour on the list of ingredients, while the rest of ingredients are always found in a pantry.