Banana & Fig Cake

This is for the…
gluten-intolerant
lactose-intolerant
baking newbies
and ALL CAKE LOVERS!

This is one of my all-time favourite cakes to bake. It’s incredibly simple, all you need are 8 ingredients, and the clean up is easy because all you need is a food processor – no additional bowls etc! If you don’t have a food processor, you can chop up the figs by hand, and mix the rest by hand in a large bowl.

It’s a great cake for little ones or the older folk, as its soft and super moist!

THE RECIPE

SERVES 8

Ingredients

• 270-300g ripe bananas, mashed (about 6 small, or 3 large bananas)

• 3 large eggs

• 1 tbsp vanilla extract

• 70g dried figs, rehydrated if required

• 45g oil

• 190g almond flour

• ½ tsp salt

• ½ tsp (2.4g) baking soda

• Optional toppings: banana slices, halved figs, desiccated coconut, etc

Directions

1. Preheat the oven to 180ºC.

2. Pulse the figs and mashed banana in a food processor until the figs have broken into small chunks.

3. Add the eggs, vanilla and oil to the mix, and pulse until well blended.

4. Add in the almond flour, baking soda and salt, and continue blending till well combined.

5. Pour the batter into a greased loaf pan (9x5) and dust some desiccated coconut over the top.

6. Bake for 40-45 minutes. If the top of the cake is browning too quickly, cover it with aluminium foil for the rest of the cooking time.

7. Once time is up, test for doneness with a toothpick. If it comes out clean with some crumb stuck to it, it’s done! (The cake is on moist, so its normal that the toothpick doesnt come out dry)

8. Remove from the oven and cool before slicing.

Notes

• If you’re using a smaller baking pan, adjust the baking time accordingly.

• The cake can be kept in the freezer for up to 3 months.

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