2 years ago
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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 ⁣

1/4 cup pure icing sugar⁣
1 tablespoon non-dairy milk


  1. Preheat the oven to 160 ℃/ 325 ℉ . Line a square baking tin with non-stick paper ⁣
  2. Make the BANANA CAKE BATTER: In a large bowl, combine the flour, sugar & cinnamon⁣
  3. 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.⁣
  4. Transfer the batter to the prepared tin.⁣
  5. 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 ⁣
  6. Bake for 28-32 minutes until a knife inserted comes out clean. Allow the loaf to cool⁣
  7. Make the DRIZZLE ICING: whisk together the icing sugar & milk until smooth. Drizzle over the top. Slice & serve!⁣

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