Apologies for the lack of posts – exercising has replaced food for the most part. That’s going well but I was desperate to make something good to eat but that was still nutritious!
This is a “oh god we have too many bananas” sort of cake.
Adapted from here
- 1 cup/220g light brown soft sugar (the kind you can sort of press with your fingers, it’s squishy)
- 1/2 cup/209g solid coconut oil at room temp
- 3 bananas with black spots or entirely black, mashed
- 1 1/2 cups/192g plain flour
- 1/2 cup/45.6g dessicated coconut
- 1/2 tsp baking powder
- 1/4 cup/59ml soy milk mixed with 1 tsp apple cinedar vinegar + 1/4 tsp vanilla extract
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 teaspoon mixed spice
- pinch of salt
- 7 apricots, halved with the stone removed
- oil for greasing
- Preheat the oven to 350f and grease your skillet – mine is 10.25 inches. If you don’t have a skillet you can use a 10 inch cake pan.
- Mix your vanilla, soy milk and vinegar together in a small jug and set aside to curdle – around ten minutes.
- Cream together the coconut oil and brown sugar using an electric mixer or by hand until smooth.
- Mash your bananas (I used a pestle and mortar) and add them to the coconut oil and sugar.
- Add the extra vanilla and the soy milk mixture and stir to combine.
- Sift together the flour, baking powder, salt and spices. Stir in the dessicated coconut.
- Add the dry mixture to the wet and mix well until fully incorporated.
- Pour your mixture into your skillet and smooth out with a spatula.
- Push your apricot halves (you should have 14) into the batter in whatever pattern you like! I went for simple circles.
- Bake the cake in the oven for 20-25 minutes or until a toothpick pushed into the middle of the cake comes out clean.