BANANA & PASSION FRUIT DRIZZLE CAKE

If your looking to use up some bananas this is the perfect recipe! I happened to have 4 over ripe bananas. I would happily eat them as is, but baking is so much more rewarding!

I love the combination of passion fruit and bananas in smoothies so decided it would work in a cake. A little like banana bread this is a gooey and moist cake but has a lovely tangy tone with the passion fruit.

Really simple to make and as I have done below, you can decorate with some dried rose petals for a lovely contrast.

Ingredients:

Cake;

  • 4 over ripe bananas
  • 4 eggs
  • 1/2 cup coconut milk
  • 1 cup ground almonds
  • 1/2 cup desiccated coconut
  • 1 tsp baking powder
  • 2 tbsp honey
  • Coconut oil to grease

Drizzle;

  • 3 passion fruit
  • 1/2 cup coconut milk
  • 1 tbsp tapioca flour
  • 2 tbsp honey

You will need two cake tins the same size. Preferably with removal bases for ease.

Grease both baking tins with the coconut oil and set to one side.

Preheat the oven to 180 degrees.

In a food processor, roughly chop and add 3 of the bananas. Add the coconut milk, almonds, desiccated coconut, baking powder and honey and pulse until you have a smooth even consistency.

Split the mixture into the 2 tins and place in the oven for 35-40 minutes until you have a nice golden colour and rise.

Whilst the cakes are in the oven. Add the passion fruit, 1/4 cup of the coconut milk honey and tapioca flour to a sauce pan. Place on a low heat and quickly whisk ensuring to mix in the tapioca. When the mixture thickens, gradually add the remaining tapioca flour.

*If you cannot find tapioca flour you can substitute arrowroot.

When the mixture creates a thick custard like consistency, take off the heat and place in a plastic container to cool. Refrigerate for best results.

Take the cakes out of the oven and allow to cool on baking rack.

With the last banana, very finely chop and place onto one of the sponges filling the surface. Place the remaining sponge on top and then cover with the passion fruit drizzle.

Place back in the fridge for 30 minutes to set.

Decorate with rose petals or dried fruits.

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