I was 10 years old when I first tried a banana cake: it was instant love ♥
In Italy, where I grew up, banana cakes were not common and not exactly the typical mediterranean dessert. Yet, there is something so comforting in its taste, I knew I was hooked! So I decided to come up with a healthier version than the standard one. I used some of my favourite ingredients like cinnamon, coconut and tigernut, making this soft bread naturally free from gluten, dairy, grains and, as you’ll often find in my recipes, sweetened only with a handful of dates.
1/2 cup coconut oil
1 vanilla pod
1 egg OR 3 tbs of lightly whipped aquafaba (the slightly thick and slimy water at the bottom of a can of chickpeas is actually a great egg substitute!) if you opt for a vegan version
3 ripe bananas, mashed
4-6 Medjool dates, pitted
1/2 tsp bicarbonate of soda
1 teaspoon *cinnamon*
1 handful of toasted flax seeds (or nuts)
1 cup shredded coconut
Preheat the oven to 170°C and line a 4 x 8 inch loaf tin with baking paper.
In a bowl mix the melted coconut oil with the vanilla, aquafaba, bananas, dates, cinnamon and bicarbonate of soda.
Add the shredded coconut , the tigernut flour and the seeds to the mixture.
Pour this mixture into the lined loaf tin and bake for approximately 45 minutes, or until a skewer inserted into the centre comes out dry.
Did you know that there are different types of cinnamon and they contain different benefits too!
Cinnamonum zeylanicum or “true cinnamon”, contains lower levels of coumarin.
Coumarin, in high doses has been associated to liver damage:
Here is the one I prefer → Lucy Bee Organic Fair Trade Cinnamon