INGREDIENTS:
Banana Cake:
2 cups of self-raising flour
2/3 cup of brown sugar
1 teaspoon of cinnamon
1/4 cup of coconut oil, melted
1/4 cup non-dairy milk
200g very ripe spotty bananas (about 3 medium bananas)
50g dairy-free chocolate, chopped
Crumb topping:
1/4 cup flour of choice
1/2 cup almond meal
1/2 teaspoon cinnamon
1 tablespoon coconut oil, melted
2 tablespoons maple syrup
Drizzle:
1/4 cup pure icing sugar
1 tablespoon non-dairy milk
METHOD:
- Preheat the oven to 160 ℃/ 325 ℉ . Line a square baking tin with non-stick paper
- Make the BANANA CAKE BATTER: In a large bowl, combine the flour, sugar & cinnamon
- In a blender blend together the banana, melted coconut oil non-dairy milk until a banana “milk” forms. Pour this into the flour mix, gently fold until no flour remains. Stir through the choc chunks.
- Transfer the batter to the prepared tin.
- Make the CRUMB TOPPING: in a seperate bowl, mix together the ingredients until a cookie-dough like crumb forms. Sprinkle evenly over the cake batter
- Bake for 28-32 minutes until a knife inserted comes out clean. Allow the loaf to cool
- Make the DRIZZLE ICING: whisk together the icing sugar & milk until smooth. Drizzle over the top. Slice & serve!
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