From our family kitchen
Cacao and Fig Loaf Cake with Banana
Published
Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 6 - 8
Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy Free
Ingredients
- 225g gluten free self raising flour
- 30g Coconut Sugar
- 2 medium eggs
- 4 ripe bananas
- 2 tbsp. Cacao Powder
- 75g Lucy Bee Coconut Oil, melted
- 25g dried figs
- 2 squares of 70% dark chocolate, broken in half
- 15g flaked almonds
- 1 fresh fig, sliced
Method
- Preheat the oven to 180C, 350F, gas mark 4.
- Blend the flour, Coconut Sugar, eggs, bananas, Cacao Powder and Lucy Bee Coconut Oil together in a food processor.
- Stir in the dried figs and pour the mixture into a greased loaf tin (or you can use cake liners).
- Place the broken chocolate squares on the top of the loaf, along with the flaked almonds and fresh fig slices.
- Bake for 1 hour or until a skewer inserted into the cake, comes out clean. Allow to cool before serving.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story