Ginger spice banana bread cake 

Nothing says Christmas like a warming slice of cake loaf topped with your fave nut butter or clotted cream. This bake is a one bowl wonder and the added rasins and cashews  add a twist.  You could switch these up for chocolate chips or another dried fruit if you prefer.

  • 70g coconut flour
  • 100g plain flour
  • 1 egg
  • 3 tblsp coconut sugar
  • 4 tblsp milk (dairy or other)
  • 1/2tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ginger
  • 4 bananas mashed
  • 110g coconut oil
  • 3 tsp vanilla extract
  • 4 tblsp crushed raisins and cashews (a few seconds in a blender will do)

Blend all the ingredients together (except the rasins/cashews) in a mixing bowl. It’s helpful to blend the bananas in a food processor first. Stir through half the rasins and cashews (leaving the other half to top the cake with).

Pour into a lined loaf tin and bake for 50mins (after 40 cover the top with tin foil to stop it browning).
Take out and rest on a wire cooling tray.

Serve and enjoy!

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