Banana & Cinnamon Loaf Cake

Banana & Cinnamon Loaf Cake

I love banana loaf cake. I remember making it when I was little with my mama whenever we had squashy, bruised bananas to use up. Getting sticky and mucky in the kitchen was all worth it when the delicious smell from the oven escaped and voila, we had a warm, gooey banana-ry goodness in front of us!

Now, this recipe proves you can have your cake and eat it. Of course everyone can and should indulge every now and then… It’s all about that balance! I have taken inspiration from the Hemsley sisters and put my twist on this delicious loaf cake.

Quick note: This loaf cake is gluten free, ‘refined sugar’ free and higher in fibre due to the use of coconut flour. Nutritional info per slice (total cake makes 10 servings): 140kcals, net carbs 12.5g, fat, 7.7g, protein 4.1g, fibre 3.8g, sugar 7.5g

Ingredients:

4 medium sized bananas

4 eggs

60g coconut flour

50g coconut oil

1 dessert spoon of honey (+1tsp for drizzling on top of the cake)

1tsp vanilla exract

1 tbsp ground cinnamon

a pinch of salt (I used himalayan pink salt)

1.5 tsp baking powder

a splash of apple cider vinegar (about a tbsp)

Method:

Once you have your ingredients together lets get going:

Put your oven on and set it to 180c fan.

Weigh out 350g of banana into a mixing bowl (save the remaining for slicing on top) and mix until smooth. For quickness, I blitzed them with an electric hand whisk, or you could use a food processor.

In another bowl, stir together your coconut flour, cinnamon and baking powder plus a pinch of salt. Once that is combined, crack in the eggs and the rest of the wet ingredients.

Pour the banana in last and mix everything together, it doesn’t matter if there are a few lumpy bits, it just adds to the texture… mmm.

Tip the entire mixture evenly into your loaf tin (2lb/900g tin) and smooth over with a spatula.

Lastly, use the remaining banana (about 65g). Slice it however you like and scatter on top of the cake with a teaspoon of honey drizzled over, too..

 

 

 

 

 

 

 

 

 

 

Bake for 45/55 mins until a skewer comes out clean. Let it cool and then tuck in!

I paired my slice with my homemade zingy blueberry chia jam – (recipe soon to follow), and some natural Icelandic yoghurt. You could also have it plain with a little butter which would be delicious with a cup of tea!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let me know if you try this recipe out, I hope you enjoy it as much as I do!

L x

 

 

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