small batch banana cake

Makes 1 loaf tin (around 6 slices)

I like to call this my one bowl wonder! This recipe is extremely customisable, you can practically add any flavour you wish and end up with a delightful cake. I definitely emphasise that you should use a ripe banana, a handy tip is that you can put it in the oven while preheating - just wait for the banana to go black and you have yourself a perfect mushy banana!

Ingredients

1 egg

1 ripe banana mashed 

1/3 C smooth peanut butter (or whatever nut butter you wish) 

1/4 C maple syrup 

2 Tbsp melted coconut oil/ghee 

1/2 C almond flour 

1/4 C coconut flour sifted

1/2 tsp baking soda 

1 tsp cinnamon 

1/2 tsp vanilla extract 

2 Tbsp no added sugar berry jam 

Combine wet ingredients first, then add in your dry ingredients and mix well. Pour into a lined loaf tin and swirl some berry jam on top. Bake for 30-35 ish min at 170C, or until a toothpick comes out clean, using tinfoil if needed! Eat as is, or add the frosting below!

PB COYO FROSTING 

(you will want to put this on everything!)

4 Tbsp coconut yoghurt (Greek style)
2 Tbsp salted peanut butter 
1 Tbsp maple syrup 

Mix well and spread on the cake. Add extra jam if you wish! Store airtight in the fridge, or store in the freezer without the frosting!