Banana cake

3-4 very ripe bananas

2 cups wholemeal flour

1 cup almond meal

1 tsp bi-carb of soda

½ tsp ground cinnamon

½ cup, loosely packed, brown sugar

2 eggs

200 ml coconut cream
2 Tbs honey

1 tsp vanilla essence

½ tsp salt

2 handfuls walnut, coarsely crushed

    1. Preheat oven at 180 degrees Celsius and line a loaf tin with baking paper.

    2. Sift the flour and almond meal into a large bowl and add I the bi-carb of soda and  cinnamon. Stir to combine and set aside.

    3. Beat the eggs and sugar together until the mixture is pale (1-2 minutes).

    4. Add the coconut cream, honey, vanilla essence and salt and beat until combined. Note: when using coconut cream from a can, make sure to shake the can well before opening it, as the cream and milk tends to be separated.

    5. Mash the bananas and stir into the egg mix.  

    6. Add the crushed walnuts to the flour mix and stir just until the walnuts are covered in flour, then stir in the egg and banana mix. Note: I find that when I add the walnuts after the wet ingredients have been added, the walnuts sink to the bottom of the cake. Coating them with flour helps them stay distributed throughout the cake mix.

    7. Pour the mixture in the loaf tin and bake for approximately 60-70 mins until a skewer comes out clean.