Banana and cinnamon are an incredible combination making this gluten and dairy free cake a wonderful choice for your next baking project. Topped with activated walnuts which provide a crunch and texture that compliment the cake, it is an all round amazing recipe which is very easy to make.
2 ripe banana’s (diced)
2 cups blanched almond meal (this will give a softer cake than regular almond meal)
1/4 cup coconut flour
6 free range eggs (700 g)
1/4 cup raw organic coconut oil
1/4 cup raw organic honey
2 teaspoons organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium Free)
Raw activated walnuts for the topping
Place the rest of the ingredients in a mixing bowl and add the warm ingredients to it and mix well with a spatula. Pour into the baking tin and smooth out with the spatula. Top with walnuts, ensuring they are spaced evenly along the cake.
I hope you enjoy this cake. It is lovely when warm with a rich banana and cinnamon flavour. It is very soft and will freeze well.