This banana and coconut cake is a great way to start the day, packed full of nutritious ingredients. Its gluten free and naturally sweet

banana and coconut breakfast cake

This delicious breakfast cake has been keeping me going on my commute to work this January. Not only is it gluten and sugar free but it’s packed full of nutritious, energising ingredients like bananas, ground almonds and coconut milk. There is no need for sugar because the bananas and coconut are naturally sweet and the banana on top caramelises in the oven to make them even sweeter. This cake should keep you full throughout the morning thanks to the oats and ground almonds.

3 bananas (1 is used for decoration)
1 cup oats
1 cup ground almonds
1 cup desiccated coconut
1 cup coconut milk 
3 tbsp. nut butter (I used cashew)
2 tbsp. coconut oil
2 eggs

Preheat the oven to 180c and grease a 7inch baking tin

In a food processor whizz the oats, dessicated coconut and ground almonds until they become the texture of sand (you don’t have to do this stage if you don’t have a food processor, but I find the texture is much lighter if you do)

Next add the remaining ingredients (leaving one of the bananas to one side as this will be used for decoration) and blend until the mixture is well combined

Transfer into the baking tin and then top with the sliced banana

Bake in the oven for around 20mins or until the surface of the cake starts to go golden brown and the bananas start to caramelise. Leave to cool for 5mins and then cut into squares and enjoy!

Little Notes

When you are slicing up the cake try and make sure that each portion has a slice of banana (the banana on top is the best bit! it is so sweet and sticky)

If you don’t have a 7inch squared tin you could use a larger one (or a cake tin) just keep an eye on the cake while it is in the oven. If the tin is larger (and therefore the mixture spread more thinly) the cake won’t take as long to cook.

You don’t have to use cashew nut butter, peanut or almond would work just as well.

You can keep this breakfast cake in the fridge for up to four days. I like to heat it under the grill to warm it up and then serve it with yogurt and berries. Or if I take it on my commute I sandwich two pieces together with nut butter… yummy!

If you don’t have all the dry ingredients you can substitute with another; for example 2 cups of ground almonds and 1 cup of oats or 2 cups of dessicated coconut and 1 cup of ground almonds. If you are going to do this just take note that the oats make the mixture more dense and filling, the dessicated coconut helps with adding sweetness and the ground almonds make the mixture a little lighter.

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