Bananas act as a really effective egg replacer in vegan cakes, and this recipe makes the most of that fact to create a moist, moreish teatime treat. The banana and coconut complement one another beautifully.
- Pre-heat your oven to 180ºC/350ºF/Gas Mark 4 and grease an 8” round cake tin.
- Sieve together the flour, baking powder and sugar. Gently stir in the desiccated coconut.
- In a separate bowl, whisk together the plant milk, sunflower oil, syrup and vanilla extract.
- Peel and chop the bananas then mash well until there are no lumps remaining or purée them in a blender. Whisk the liquid mixture into the banana purée.
- Make a well in the bowl of dry ingredients and fold in the wet banana mixture a little at a time.
- Pour into the prepared cake tin and bake in the pre-heated oven for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the cake with foil if it begins to brown too much during baking.
- Remove from the oven and leave in the tin to set for 10-15 minutes before turning out onto a wire rack to cool completely.
- To make the topping, chop the block of creamed coconut into small pieces. Melt it in a double boiler by placing a bowl over a pan of simmering water, making sure the bowl doesn’t touch the water.
- Meanwhile, pour the coconut milk into a large bowl and whisk well until smooth or use a blender. If you’re using a 400ml can, whisk or blend the coconut milk before measuring out your 200ml. Stir in the agave nectar and desiccated coconut, then whisk in the melted coconut cream.
- Put the topping in the fridge to set a little until it becomes stiff enough to spread on top of the cooled cake.
- Decorate with slices of firm banana, which have been brushed with lemon juice to prevent them browning, and toasted coconut shreds or chopped nuts.
- Keep refrigerated – if it’s not gobbled up straight away!
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