Vegan Chocolate Coconut Banana Loaf {gluten-free}

Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana. Covered with glossy chocolate and snowy with coconut flakes.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I have been doing a lot of vegan baking recently. I am not and never will be vegan because all my food intolerances mean that I would be a very malnourished individual if I were. But that doesn’t mean I don’t appreciate the way that veganism has opened up so many opportunities in baking (how fascinating is aquafaba!)and alternative ways of eating and drinking (you know I am a fan of non-dairy milk!). I really appreciate vegan baking and I find when it works well the results can be incredible.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

Recently I made a big mistake with one of my cake orders and agreed to make a vegan cake for a client that was based on one of my non-vegan recipes. Since I wanted the cake to resemble my original recipe as closely as possible I made compromises in the ingredients. For example, when making the buttercream I just swapped out regular butter for vegan butter. Have you seen the ingredients on the back of vegan butter? Palm oil is such a problematic ingredient (not sure why then google it) and something I wouldn’t normally bring into my kitchen at all. I was totally unhappy with the choices I was making to produce this cake and when I sat back and analysed the situation I realised I was making the same mistakes a ton of people make when they first start free-from baking. I was thinking that with a just a few ingredients swaps I could turn a tried and true recipe into a successful free-from recipe. But it doesn’t always work like that. In making like-for-like swaps you will often be making compromises, in flavour, in texture and in this case, environmental. This is something I learnt the hard way when first baking gluten-free and now I’m learning it all over again with vegan baking.

Vegan Chocolate Coconut Banana Loaf on a wooden board

I totally believe that for the most part vegan and gluten-free recipes should be built from the ground up (there are of course many exceptions). It does not always guarantee a successful recipe if you just substitute in vegan butter for regular butter or a gluten-free flour for regular flour. In hindsight I realised that instead of making a vegan buttercream for this vegan cake order what I should have been doing was to research another way of icing the cake, maybe using a cashew icing or coconut milk frosting. Both of which actually would have been delicious.

overhead shot of Vegan Chocolate Coconut Banana Loaf on a wooden board

I have got a long way to go in vegan baking but luckily I already have a few corking recipes up my sleeve to offer to vegan customers and friends and the one that is currently my favourite I am sharing with you today. I sell an awful lot of this particular Vegan Chocolate Coconut Banana Loaf and I’m not surprised, it’s an amazing chocolate cake and holds its own even with non-vegans and wheat eaters. It’s so bold in flavour and texture; intensely chocolatey, moist from the bananas and flecked with chewy desiccated coconut. The slices of this cake cut up huge so it is not a dainty loaf. This is a cake you need when the chocolate craving hits hard, it will fuel you and treat you.

Vegan Chocolate Coconut Banana Loaf on a wooden board

The hardest thing to replicate in vegan cakes are eggs. They provide many roles within the bake of your cake but the most important are to bind your cake together so it doesn’t fall apart and also to lift your cake so you’re not producing a pancake. My favourite way to substitute eggs in a cake is by using chia or flax eggs for the bind. This is basically chia or flaxseeds which have been mixed with water to create a sticky gel which you then just mix into the batter. For the cake to rise here I have opted for using bicarbonate of soda and vinegar which react with the coconut milk to lift the cake up.

On the gluten-free side of things I have used a three flour blend of white rice flour, oat flour and tapioca flour. I use this blend a lot in my chocolate recipes and find it works an absolute treat. However, I have been very mindful of late that I use a lot of gluten-free oat flour in my baked goods. This is because I love it, quite frankly, and I can eat it happily. However, I know for a lot of coeliacs and gluten intolerant that oat flour can be hard to handle. If you struggle with it then I recommend swapping it out for sorghum or teff flour. I have tested the recipe with each one and they are both lovely substitutes, it’s just I slightly prefer the version with oat flour.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

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If you make Vegan Chocolate Coconut Banana Loaf then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

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Vegan Chocolate Coconut Banana Loaf on a wooden board

Print Recipe
Vegan Chocolate Coconut Banana Loaf {gluten-free}
Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana.
Vegan Chocolate Coconut Banana Loaf on a wooden board
Course cake
Cuisine British
Keyword cake, vegan
Prep Time 25 minutes
Cook Time 1 hour
Servings
10 people
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 150 g white rice flour
  • 75 g oat flour
  • 50 g tapioca flour
  • 100 g desiccated coconut
  • 60 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • ¾ teaspoon salt
  • 200 ml coconut milk
  • 2 tablespoons apple cider vinegar
  • 3-4 bananas peeled and mashed, 300g
  • 300 g soft light brown sugar
  • 140 ml coconut oil melted
  • 2 teaspoons vanilla extract
Chocolate Glaze
  • 125 g vegan chocolate
  • 50 g coconut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • 70 g coconut flakes
Course cake
Cuisine British
Keyword cake, vegan
Prep Time 25 minutes
Cook Time 1 hour
Servings
10 people
Ingredients
  • 1 tablespoon ground chia seeds
  • 3 tablespoons water
  • 150 g white rice flour
  • 75 g oat flour
  • 50 g tapioca flour
  • 100 g desiccated coconut
  • 60 g cocoa powder
  • 2 teaspoons bicarbonate of soda
  • ¾ teaspoon salt
  • 200 ml coconut milk
  • 2 tablespoons apple cider vinegar
  • 3-4 bananas peeled and mashed, 300g
  • 300 g soft light brown sugar
  • 140 ml coconut oil melted
  • 2 teaspoons vanilla extract
Chocolate Glaze
  • 125 g vegan chocolate
  • 50 g coconut oil
  • 1 tablespoon maple syrup
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • 70 g coconut flakes
Vegan Chocolate Coconut Banana Loaf on a wooden board
Instructions
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line a 9 inch loaf tin.
  2. Make the chia egg by mixing the ground chia seeds in a small bowl with the 3 tablespoons of water. Place in the fridge and it should be ready to use by the time you get to that step.
  3. Mix the flours in a large bowl with the desiccated coconut, cocoa powder, bicarbonate of soda and salt and set aside.
  4. Pour the coconut milk and apple cider in a food mixer and beat until it's frothy, do not overbeat in case the coconut milk should separate.
  5. Add the bananas, sugar, coconut oil, vanilla and the chia egg and beat together until smooth.
  6. Spoon one third of the flour mixture in and mix until smooth, then the next third then mix, then the next*.
  7. Pour the cake batter into the loaf tin and smooth the surface.
  8. Bake for 1 hour or until an inserted cocktail stick comes out clean.
  9. Turn the cake out onto a cooling rack and leave to cool before adding the glaze.
Chocolate Glaze
  1. Combine all the ingredients (except the vanilla) in a bain marie or a glass bowl sitting over a saucepan of simmering water and melt together.
  2. Remove from the heat and stir in the vanilla extract.
  3. Leave the glaze to thicken slightly until it is at a consistency where the glaze will cling to the cake rather than running straight off down the sides.
  4. Pour over the surface of the cake then sprinkle over the coconut flakes.
Recipe Notes

*You add the flour in thirds to ensure an even mix.

SHOP THE RECIPE

I have a few loaf tins but this Loaf Tin 2lb Alan Silverwood is my absolute favourite. It’s just a great size, slightly bigger than your average 2lb loaf tin so bear in mind for some recipes. It is made of anodised aluminium so conducts heat brilliantly, making the cake bake evenly all the way through. It’s really hard wearing and pretty much completely non-stick but has no coating. However because of the anodised aluminium you mustn’t put it in the dishwasher or it will ruin.

It’s quite difficult to find good quality vegan chocolate that’s also well priced. I buy Dairy Free Dark Belgian Cooking Chocolate 1kg Bittersweet 55% Cocoa and I really like it. The only small issue with it is that it does contain soy but if that isn’t one of the allergies you need to be concerned about then I highly recommend it.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

For the ground chia seeds I use Linwoods Milled Chia Seed, 200g which I love and you can get almost anywhere. I use ground chia seeds for my chia egg rather than whole chia seeds as I find it gels more effectively and quicker.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Sticky Date and Banana Malt Loaf

Sticky Date and Banana Malt Loaf

This recipe is not yet gluten-free

This was one of those spur of the moment bakes where I had all the ingredients in the house, took 10 minutes or so deciding how I wanted to bake it and then dove in.

Date and Banana Malt Loaf

Granted, I have been meaning to bake a loaf cake for a while. A dense fruity slice of Soreen slathered with double the amount of butter than loaf was one of my husband’s childhood teatime favourites. I bought the malt extract about six months ago in a bit to recreate his childhood memories, but without all those obnoxious preservatives.Date and Banana Malt Loaf

I think what had been putting me off for so long was that all the recipes I had read told me I should be using yeast, meaning you have all that pesky rising time which I have to be in the mood for, probably why I have never excelled at being a bread baker. Then after further research, whilst procrastinating a trip to Sainsburys, I discovered some internet bakers disregarded this stumbling block and made their loaves with baking powder. No sooner had I stuck two fingers up at tradition then I was in the kitchen chopping dates and warming my malt extract.

Date and Banana Malt Loaf

Since I never got round to making the yeasted version I can’t in all honesty tell you what the difference was. All I know is that this version rose gloriously in the oven to produce a familiar dark treacly loaf, intense with fruit and made all the better with the requisite lashings of salted butter. Most of the dates melted into the loaf mix and the banana was really added in lieu of butter which I didn’t think it needed. The fruit notes are therefore subtle, adding more to the texture of the finished result than the occasional burst of sweetness that adding sultanas or raisins might have done.

Date and Banana Malt Loaf

Whatever you do, you must restrain yourself from tearing into the bread as soon as it comes out of the oven as it only reaches its optimum consistency once it has been wrapped in greaseproof paper and matured for a couple of days after the bake. The longer your leave it the moister the loaf.

The jury is out on whether this is a fruity bread or cake, although I suppose the lack of yeast definitely lends it more of a cakey vibe. But the special thing about this bake is that it fits the bill whether you are craving a sweet or salty mid-afternoon treat. After carefully guarding the loaf for the past two days, once my husband had caught whiff of its presence, it is now waiting happily in its greaseproof paper, getting even more moist and delicious, ready for its ultimate taste test later this evening. I don’t think anybody is going to be disappointed.

Date and Banana Malt Loaf

Sticky Date and Banana Malt Loaf

150ml milk
125ml freshly brewed hot tea
180g medjool dates
1 banana, mashed
70g malt extract + extra for brushing
70g black treacle
375g plain flour
½ teaspoon salt
1 teaspoon soft dark brown sugar
1 tablespoon baking powder
1 egg
1 tablespoon demerara sugar

  1. Mix together the milk and hot tea and add the chopped dates. Set aside for 15 minutes.
  2. Pre-heat the oven to 170°C and grease and line a 9 inch loaf tin.
  3. Pour the malt extract and the treacle into a small saucepan and heat until runny but no more.
  4. Turn off the heat then add the mashed banana and the soaked dates along with all of the liquid into the malt and treacle.
  5. In a large mixing bowl whisk together the flour, salt, dark brown sugar and baking powder
  6. Make a well in the centre and add the egg and the liquid ingredients.
  7. Bring the flour into the liquid ingredients then stir everything together well with a wooden spoon.
  8. Pour the batter into the baking tin, sprinkling the demerara sugar over the top. Bake the loaf for an hour, covering the top with foil half way through if it’s starting to over-brown on the top.
  9. When it’s ready, remove from the oven, turn out of the tin and cool on a wire rack.
  10. When the loaf is cold, brush the surface liberally with malt extract then wrap in greaseproof paper and foil and leave to mature for 2 days before eating so the loaf gets lovely and sticky.

Dark Chocolate and Banana Rye Bread

Dark Chocolate and Banana Rye Bread

This recipe is not yet gluten-free

Sometimes a cake shouldn’t be for celebration but should be made just because you want it and need it. This kind of cake is perfect for that purpose as it’s a quick mix, and although you might have to wait 50 minutes for it in the oven, as soon as it comes out there’s none of this cooling or pesky icing to deal with. I ate this one warm, the crumb hadn’t yet set so the texture was soft and toffee like. However, if you are not greedy and petulant like me then you can leave this cake and then leave it some more. The treacle, bananas and use of oil rather than butter mean that this cake will happily mature over a few days, it’s texture improving as the loaf gathers itself together and dampens with age. Although if you can leave this cake without going back for another slice every hour on the hour then you’re a stronger character than me.

Dark Chocolate and Banana Rye Bread

I made this cake in homage to the amazing chocolate banana rye bread that Nyborg’s have been doing lately. They have a market stall in Ally Pally and since I have been unable to attend Ally Pally farmers’ market recently (due to my treacherous defection to Falkland Road Market N8) I had to console myself by coming up with this recipe.

Now this isn’t a bread like the one Nyborg’s sell, since I’m not a bread baker by any stretch of the imagination, it’s more of a teatime loaf cake. A chewy, dense, malty, sticky teatime loaf cake which warms your insides and is totally moreish. Now that Autumn has muscled its way in I have been naturally turning to dark cakes with intensity. Black treacle and muscovado sugar are a natural fit with the robust rye crumb, as the bananas aid and abet the sticky licky loaf. I chose Lindt chocolate, which I wouldn’t normally bake with, to scatter throughout, as I love the large flat pieces of chocolate which gently melt in the oven but are kept in gooey pockets throughout the loaf.

Dark Chocolate and Banana Rye Bread

This cake is definitely made for the kind of weather I’m seeing right now. This week, not only have I unarchived my winter coat but I’ve also been sticking the heating on left right and centre, basically as soon as my husband leaves the house as he’s under the impression that if it ain’t December, then we make do with jumpers. The bitter winds and cold rain have come and sucked all the life out of our morning and evening walks with the puppy. As encouragement to make it out in the soggy chilled air, I definitely need this kind of treat to welcome me back into my centrally heated house, with a good strong cup of builders on the side.

Dark Chocolate and Banana Rye Bread

Dark Chocolate and Banana Rye Bread

3 ripe bananas, mashed
80ml Coconut oil
80g Black Treacle
80g Light Brown Muscovado Sugar
2 eggs, lightly beaten
½ teaspoon vanilla extract
185g Rye Flour
40g Cocoa
¼ teaspoon Salt
1 teaspoon Baking Powder
½ teaspoon Cinnamon
¼ teaspoon Nutmeg
60g Lindt Dark Chocolate pieces, kept in their squares

  1. Pre-heat the oven to 170°C and lightly grease and line a 9 inch loaf tin.
  2. In a large mixing bowl beat together the bananas, coconut oil, treacle, sugar, eggs and vanilla extract.
  3. In another mix sift together the rye flour, cocoa, salt, baking powder, cinnamon and nutmeg.
  4. Add the dry ingredients into the wet ingredients and mix until only just combine. Fold in the pieces of dark chocolate.
  5. Pour the cake batter into the loaf tin then bake in the oven for about 50 minutes.
  6. Remove from the oven and leave to cool for a few minutes before removing from the tin to finish cooling on a rack.

Chocolate, Banana and Peanut Brittle Tiffin Cake

Chocolate Banana and Peanut Brittle Tiffin Cake
A tiffin cake is never something I go about sourcing ingredients for deliberately. For me, the tiffin is a method of finishing my half packets of biscuits which lie about my cupboards, or finally using the very aromatic bananas which are on their last legs in the fruit bowl. The leftover peanut brittle which I made for my crunchy nut cornflake choc ices also needs to go somewhere that isn’t directly into my stomach whilst I’m waiting for the kettle to boil. Then a few dates which have been languishing in a jar probably since Christmas but still moist enough to provide a good chew to the cake are also included.

Chocolate Banana and Peanut Brittle Tiffin Cake  |  Stroud Green Larder

However, do not throw ingredients into your tiffin willy nilly. The beauty of a throw together dish, whether it’s in baking or cooking a quick supper after work is knowing when you should leave something out. Just because I also had half a packet of marshmallows, some sweetened cranberries which are begging for a home and some pretzels which have been outright taunting me from their half eaten packet doesn’t mean they should all go in as well. Be selective and purposeful and then you will find that your cobbled together garbage cake assumes its own identity.

Chocolate Banana and Peanut Brittle Tiffin Cake  |  Stroud Green Larder

Due to the bananas the cake is much softer than a regular tiffin cake so be gentle when slicing. I used milk chocolate for the cake as that is what I had to hand but if I were to make it again I would probably go for half milk and half dark chocolate to add more intensity of flavour and reduce the sweetness. Usually I am an advocate with more is more when it comes to cake, but here, you want to be thinking less. Just a slither of the cake will be deliciously ample, if you over indulge you won’t be thanking me an hour later. This cake is richie rich.

Chocolate Banana and Peanut Brittle Tiffin Cake  |  Stroud Green Larder

Although the serving suggestion I most recommend is to place the cake in the freezer for a couple of hours; it will emerge as a deliciously cool easy to slice dessert which will happily pair with freshly picked raspberries after a long lazy Saturday barbecue.

Chocolate Banana and Peanut Brittle Tiffin Cake  |  Stroud Green Larder

Chocolate, Banana and Peanut Brittle Tiffin Cake

400g chocolate – milk or dark or a mixture of both
2 very ripe bananas, peeled and mashed
200g plain gluten-free digestives
175g peanut brittle, roughly chopped
50g dates, de-stoned and roughly chopped
A good pinch of sea salt

  1. Melt the chocolate in a large bain marie set over simmering water.
  2. Turn the heat off the water but do not take the chocolate off the bain marie, you want it kept smooth and melty whilst you are adding the other ingredients.
  3. Add the bananas first and mix in thoroughly to make sure they are well incorporated.
  4. Crush the digestive biscuits roughly with a rolling pin, so that some biscuits are obliterated and some are left quite lumpy to give the cake good texture. Then stir them in.
  5. Finally add in the peanut brittle, dates and the salt, mixing everything together so it’s all turned into a lovely chocolatey cake batter.
  6. Resist spooning the mixture into your mouth and pour into an 18cm, baking parchment lined, springform round cake tin. Smooth the top and cover with tin foil.
  7. Leave in the fridge overnight to set and chill before carefully removing from the cake tin and serving immediately. This is best served cold.

Caramelised Mango and Banana Rum Bundt Cake

Caramelised Mango and Banana Rum Bundt Cake

This recipe is not yet gluten-free

I needed to make a cake this week.  A cake just for me.  So I turned to one of my absolute favourites.  A deeply satisfying and incredibly damp banana bundt cake.  No messing about with girly frosting or intricate decoration.  This is big, bold and breathtaking.  Eating a slice of this allows you to take a step back from the world and have a moment to yourself.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green LarderIf you are having a bad day like I was on Monday then you must go straight to the kitchen, pour a good serving of rum.  Drink that, then prepare another serving for the cake.  If time allows, also nip to the shops and purchase Frozen on DVD.  Nestle down, eat your cake, have a cup of tea and belt out Let it Go as if you were Adele Dazeem.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder2

I’m not going to lie, this cake feeds the 5000 so you had better be hungry.  There is a lot of batter in this mix so my instructions below are written towards the use of a mixer.  By all means you can make this by hand but if so steel yourself, as once you’ve added all the ingredients you will need to mix with a whole lot of gusto.  As I said, this is a big cake.

The end result though just made me so very happy as it is everything I love in an honest home bake.  It can sit happily in the corner of the kitchen for a week working well as an occasional substitute for breakfast, lunch or dinner.  Or it can be a perfect offering at a large gathering and I have taken this one to WI meetings before which always goes down a storm with a bunch of ravenous ladies.

Caramelised Mango Caramelised Mango

The addition of mango though was a new adaptation.  I couldn’t resist after reading how to caramelise mango at vintagekitchennotes.com in her recipe for Tropical Mango Bundt Cake.  I immediately thought of my favourite banana bundt and it just seemed like the perfect fit.  It certainly was.  The three notes of flavour of the banana, rum and mango add complexity to such a simple cake and the caramelised mango was so delicious that it was a wonder that there was any left by the time I came to add it into the batter.

Caramelised Mango and Banana Rum Bundt Cake | Stroud Green Larder

Each jewel of fruity mango in your cake is like a piece of buried treasure and this new addition I consider now integral to the cake itself.  However, the mango does add extra moisture to the batter so if you don’t include it do be careful of your oven timings as it won’t take nearly as long.

Caramelised Mango and Banana Rum Bundt Cake
Adapted from 2 recipes: Tropical Caramelized Mango Bundt Cake from vintagekitchennotes.com and Banana Bourbon Pound Cake from The Outsider Tart’s Baked in America

385g cubed fresh mango (about 2 mangos)
1 tbsp unsalted butter
1 tbsp sugar
675g golden caster sugar
1 tbsp lime zest
1 tbsp grapefruit zest
450g unsalted butter, cubed, at room temperature
3 ripe bananas, peeled and roughly mashed
6 eggs
600g plain flour
2 tsp baking powder
115g sour cream
2 tsp vanilla extract
120ml dark rum

  1. In a large frying pan melt the butter on a gentle heat. Add the sugar. As soon as it has dissolved add the mango. Fry on a gentle heat until the edges caramelise. Set aside to cool whilst you prepare the cake batter.
  2. Pre-heat the oven to 180°C and grease a 25 x 10 x 25cm round bundt tin.
  3. Place the sugar, lime and grapefruit zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  4. Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  5. Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  6. Add the eggs one at a time until they are thoroughly incorporated.
  7. In a separate bowl whisk together the flour and baking powder and set aside.
  8. In a separate jug stir together the sour cream, vanilla and rum.
  9. Next, add the flour mixture and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in 3 additions, the sour cream in 2. Mix until just incorporated.
  10. Pour half of the batter into the bundt tin, then sprinkle in a layer of the caramelised mango. Then pour over the rest of the batter.
  11. Place in the oven and bake for about 80-90 mins until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top half way through the bake, dome a piece of foil over the top to protect it.

Banana and Walnut Paleo Pancakes

Shrove Tuesday has completely coincided this year with my obsession with this Banana and Walnut Paleo Pancake recipe.  It is versatile, very healthy and produces quick but absolutely scrumptious pancakes.

Banana and Walnut Paleo Pancakes

This year is the first year I will actually be eating pancakes on pancake day and I’m very excited about it.  It always seems to fall on a day when I’m dieting.  This year is no exception but thanks to this recipe I am not letting that stop me.  Don’t be scared that I’ve labeled these paleo or skip over as you don’t follow the paleo plan, I would happily serve this to anyone happening to drop by and would make absolutely no apologies.

Mashed Banana

The simplicity of the recipe is that it only really relies on 2 ingredients, 1 egg and 1 banana, whatever else you throw in is up to you.  As they do not contain flour they are much lighter which also means you can quickly whip up a batch mid week without being weighed down all morning by a heavy breakfast.

I have just included the recipe below for 1 person as it’s a cinch to size up depending on how many you are feeding.   Make sure the banana is a couple of days old so it’s mashable and also more bananary.  I do like to add some sort of ground nut to the recipe but it’s by no means a requirement, it just adds a bit more flavour and texture.  Feel free to substitute the walnuts with almonds or pecans if you prefer.  You can also mix it up by adding blueberries into the batter or a pinch of cinnamon, nutmeg, or a touch of lemon zest.  Go wild at the weekend and top with a heaping of crispy salty bacon drizzled with maple syrup.

Banana and Walnut Pancakes

With these little lovelies every day can be pancake day.

Banana and Walnut Paleo Pancakes

For 1 person

1 x banana
1 x egg
¼ tsp vanilla extract
2 tbsp ground walnuts
1 tsp coconut oil
1 tsp salted butter (optional)

  1. Peel and mash the banana then whisk it up with 1 egg.
  2. Add the vanilla extract and ground walnuts.
  3. Melt 1 tsp coconut oil in a frying pan. Ladle in the pancake batter, you should be able to get 3 pancakes from this batter, each about 40-50ml.
  4. Heat the pancake through on a gentle heat for 3 mins on the first side, then flip over and heat for 1½ mins on the other side.
  5. Serve anyway you want but I like them with a good knob of butter.