Description
Naturally sweetened, easy to make, and looks and tastes wonderful!
Ingredients
- FOR THE CAKE:
- 4 Large Very Ripe Bananas
- ⅓ cups Coconut Oil, Melted
- ¼ cups Plain Yoghurt, Raw And Organic
- 2 Eggs, Beaten
- ¼ cups Coconut Sugar
- 1 teaspoon Baking Powder
- Pinch Of Himalayan Pink Salt
- 1 cup Coconut Flour
- ¾ cups Oats, Blended Into Flour
- ½ cups Walnuts, Chopped
- FOR THE ICING:
- 3 Tablespoons Plain Yoghurt, Raw And Organic
- 2 Tablespoons Honey, Raw
- ⅓ cups Walnuts, Chopped, For Topping
- Ground Cinnamon, For Topping (optional)
Preparation
Preheat oven to 180°C (350°F), grease and lightly flour a square sheet pan.
In a large mixing bowl, mash bananas well with a fork. Stir in melted coconut oil and yoghurt. Stir in eggs, coconut sugar, baking powder and salt.
Stir in flours and chopped walnuts until well combined—don’t over-mix. Spoon batter into the sheet pan and level out with a metal spoon.
Bake in the centre of the oven for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool completely in the pan, on a wire rack, before turning out.
For the icing, in a small bowl, stir yoghurt and honey together to make the icing. Drizzle the cake with icing, scatter with chopped walnuts and sprinkle with cinnamon (optional). Slice into squares and devour!
