Banana Chocolate Chip Cake (coconut culinary fibre/low fat)

Description

I love a good banana cake. This recipe is a great moist version.

The incredible thing about this recipe is that a 1.2 kg banana cake is hung together by one and a half cups of Coconut Culinary Flour (fine ground/high fat) which weighs just 51 grams.

It is gluten free, extraordinarily high in fibre and tastes great.

 

 

 

 

 

Preparation time

This is a simple recipe that you can put together as you go along. Preparation time from start to putting the cake in the oven is probably less than 10 minutes.

 

Ingredients

You will need the following:

Cake:

  • 3/4 cup of raw virgin coconut oil
  • 5 eggs
  • 3/4 cup of coconut sugar
  • 2 or 3 very ripe bananas
  • 1 or 2 firm bananas
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder (not sure why you need both baking soda and baking powder but I used both)
  • 1 1/2 cups of Coconut Culinary Flour (fine ground/low fat)
  • 3 tablespoons of Natural Abundance coconut milk powder
  • 1 handful of chocolate chips (I used dark 75%)
  • 1 teaspoon of vanilla essence (optional)

Icing and Topping:

  • 75 grams of creamed cheese
  • 2 tablespoons of coconut sugar
  • 50 grams of butter
  • Crushed walnuts
 

Preparation & cooking

Step 1

Cream the sugar and the coconut oil until well mixed.

Add the eggs one at a time. With the fifth egg, only add the egg white.

Add the soft, mushy bananas and beat the mixture together with a fork. I find with the bananas the softer the better.

 

Step 2

Add 3 or 4 tablespoons of Natural Abundance coconut milk powder to a cup together with the baking soda and baking powder.

Add some boiling water and mix into a paste. I generally add as little water as possible. Just enough to mix all the ingredients.

Add to the mixture and stir in.

 

Step 3

Add in the Coconut Culinary Flour and beat with a fork until the mixture is uniform.

At this point I sliced in 2 firm bananas and a handful of chocolate chips. You could leave this out. I thought of adding raisons and walnuts. I think there are a whole combination of ingredients that would work.

 

Step 4

The mixture is ready to pour into a pan. I used a rectanguar pan that I lined with cooking paper but any shape or type of pan would be fine.

Bake at around 170 or 180 degrees until you get the nice golden colour on top and the cake springs back when lightly touched.

 

Step 5

You can leave in the cake tin for a few minutes or turn out straight away onto a cake rack. I don't think it makes much difference.

Wrestle it around and take off the cooking paper.

Give it about 20 minutes and it will be ready to ice.

 

Step 6

Combine the creamed cheese, coconut sugar and butter. I use the Blendtek Twister Jar for this which makes it quite easy.

Smooth over the top of the cake.

Add some crushed walnuts (or not) and enjoy!!

 
  • Banana Chocolate Chip Cake (coconut culinary fibre/low fat) GI
  • Banana Chocolate Chip Cake (coconut culinary fibre/low fat) 2 GI
  • Four Odd Shaped Green Coconuts GI
  • Banana Chocolate Chip Cake (coconut culinary fibre/low fat) GI
  • Banana Chocolate Chip Cake (coconut culinary fibre/low fat) 2 GI
  • Four Odd Shaped Green Coconuts GI

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