Banana Coconut Cake – Gluten Free & Thermomixed

Donna Hays Banana Coconut Cake Thermomixed

Because I have forked out vast sums for my Thermomix I like to use it as much as possible so when I come across a recipe I like the sound of I give converting it to a Thermomix method a go. Sometimes they work… sometimes they don’t!  The original recipe for this Banana Coconut Cake is from Donna Hay, I found it in one of the Fresh & Light mags, they made it with a delicious sounding date icing but we couldn’t wait for the icing so didn’t go that far. Anyway, long story short, the conversion worked and the cake is great!

Banana Coconut Cake Gluten free & Thermomixed

It’s gluten free & nut free so it’s lunch box friendly and kind to gluten intolerant tummies. Even if you don’t need to be gluten free all the ingredients in this cake make it a winner.

It’s easy to make and a good way to use up those bananas in the fruit bowl (something I’m constantly needing to do, do banana’s go quickly in your house or linger in the bowl?). This does have sugar in it but rapadura which, while still produced from cane sugar is far less processed than other types. (Quirky Cooking has a good explanation of it, & other types of sugars, here) .

Rapadura can usually be found with other sugars in the supermarket otherwise it will be in health food stores. The same with the buckwheat flour that is used in this recipe too.

Donna Hay Banana Coconut Cake Thermomixed

So now onto the cake, it’s nutrient dense and perfect for morning or afternoon tea and is a yummy treat for lunch boxes too. It lasts 2 – 3 days in an airtight container & serves 8 – 10. Want some? It’s really, really easy to make.

Donna Hay's Banana Coconut Cake Thermomixed

Banana Coconut Cake – Gluten Free & Thermomixed

Ingredients

  • 250g (about 3 big) ripe bananas
  • 1 egg
  • 1/4 C (45g) light flavoured olive oil
  • 3/4 C (210g) natural greek yoghurt
  • 1 C (160g) buckwheat flour
  • 3/4 C (60 g) desiccated coconut
  • 1/2 C (85g) Rapadura Sugar
  • 1 tsp bi-carb soda
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 160 degrees C & line a 18cm round cake tin with baking paper
  2. Put the banana & olive oil into the bowl and whizz Speed 5 / 2 seconds
  3. Add all the other ingredients and combine Reverse / Speed4 / 12 seconds
  4. Bake in the oven for 50 - 55 minutes or until an inserted skewer comes out clean
  5. Cool for about 5 - 10 minutes in the tin and then turn out onto a cooling rack to cool completely.
  6. Enjoy!
http://www.boiledeggsandsoldiers.com/2017/05/banana-coconut-cake-gluten-free-thermomixed/

Donna Hays Gluten Free Banana Coconut Cake Thermomixed

We have many, many ways to use up banana’s on BE&S, just put banana in the search bar and loads will come up but here’s a list of some of our favourites;

The Best Banana Bread & old favourite recipe plus a new gluten free one

Banana Yoghurt Muffins

Banana, Ricotta & Honey on Toast

Date & Banana Bread

The best Rhubarb & Banana Muffins

Vanilla Banana Coconut Cake – a fancy version but still easy to make

Do you often have bananas to use up? Do you have a Thermomix? Like it, use it? 

 

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