Banana cake has been a popular bake for many during lockdown, and for good reason. Baking with bananas means you not only get a super tasty cake at the end (or muffin or loaf or whatever you are after), but you also find a delicious use for any overripe bananas that are no longer great for eating as they are.
Bananas generally are a really great fruit to freeze and use later for either baking or instantly cold smoothies, they are even good in an oaty breakfast. They are often the fruit that catches people by surprise by ripening quickly, often heading for the bin once past people’s eating preference. Instead of doing this though, we encourage you to freeze any over-ripe banana to use at a later date or to turn them into something where their stronger flavour works well, a bake just like this is a great solution.
We also had some slightly soft raspberries to use up when making this cake so we decided to add these too for a slightly sour note. We topped it with some zesty cream cheese icing and some toasted flaked coconut to pair with the coconut flour that we used for the main mix.
See our banana peel bacon recipe for how to use up the skins!
For more Food for Daise recipes visit: https://www.instagram.com/food_for_daise/