Banana, Coconut & Apricot Skillet Cake.

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.

INGREDIENTS
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

 

  1. 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.
  2. Mix your vanilla, soy milk and vinegar together in a small jug and set aside to curdle – around ten minutes.
  3. Cream together the coconut oil and brown sugar using an electric mixer or by hand until smooth.
  4. Mash your bananas (I used a pestle and mortar) and add them to the coconut oil and sugar.
  5. Add the extra vanilla and the soy milk mixture and stir to combine.
  6. Sift together the flour, baking powder, salt and spices. Stir in the dessicated coconut.
  7. Add the dry mixture to the wet and mix well until fully incorporated.
  8. Pour your mixture into your skillet and smooth out with a spatula.
  9. Push your apricot halves (you should have 14) into the batter in whatever pattern you like! I went for simple circles.
  10. Bake the cake in the oven for 20-25 minutes or until a toothpick pushed into the middle of the cake comes out clean.

 

Sarah xxx

 

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