I’m carrying on the theme of making everything pretty, pink and laden with rose petals from Valentine’s Day and continuing this in preparation for the Mother’s Day celebrations. Home made gifts or someone cooking me something special are some of my favourite things to receive and I think really show that someone cares. Baking your mum a beautiful cake for Mother’s Day will almost definitely impress her.. and you can both tuck into some delicious cake together as well!
Banana bread is one of my favourite types of cake to bake and this is a banana bread with a slight difference. As well as being deliciously sweet, fluffy and laden with an incredible berry coconut frosting; this cake is also completely gluten, dairy and refined sugar free. For me, I think it’s important to have that perfect balance of a slightly moist consistency, but still enough of a fluffy texture so that you’re not left with a cake that’s too gooey and dense. This fits that category perfectly, which is why I’m sure you’re going to love it as much as I do!
One of my favourite parts and perhaps new favourite frosting recipe of the moment, is this light and fruity coconut icing. Not only is it pretty and pink, but has an incredibly vibrant berry flavour, whilst still being light and refreshing from the whipped coconut milk! It would also be an excellent addition to cupcakes, scones, layer cakes or even to dip fruit into!
- 2 large ripe bananas
- 1 1/2 cups oat flour
- 1/2 cup porridge oats
- 1/2 cup coconut sugar
- 4 tbsp coconut oil
- 2 tbsp maple syrup/agave/honey
- 3 eggs
- Tsp baking powder
- Juice from 1/2 orange
- Pinch salt
- Dash vanilla extract
- 3 tbsp honey/agave/maple
- 5 tbsp thick coconut cream
- 2 heaped tsp Arctic Berries Cranberry powder
- Tbsp smooth cashew butter
- Rose petals to decorate
- Preheat your oven to 180c and line a loaf tin with baking paper.
- In a mixing bowl, mash the bananas until you’re left with a reasonably smooth consistency.
- Beat in the coconut sugar, maple syrup, orange juice, vanilla and coconut oil until everything is well
- combined. Then, crack in the eggs one at a time and continue to beat the mixture.
- Carefully fold through the dry ingredients and transfer this into your loaf tin ready to bake.
- Pop the loaf into the oven for 40 minutes, or until completely cooked through, then allow to cool thoroughly.
- Whilst your cake is cooling, for the frosting, mix together all of the above ingredients until smooth and
- Drizzle this over your cake and decorate with dried rose petals for that finishing touch!