Rich Banana Cake


This is a banana cake with a difference! The crunchy topping is irresistible and it’s fantastic with a cuppa.


3 bananas (mashed)

Egg replacer equivalent of 3 eggs (or 3 eggs)

1/2 cup tahini

1/4 cup maple syrup

1/4 cup coconut flour

1 tsp vanilla essence

1 tsp cinnamon

1 tsp ground ginger

1 tsp baking soda

pinch Himalayan salt


4 tbsp coconut oil

2 tbsp almond flour

2 tbsp coconut sugar

2 tbsp flaked almonds

1 tbsp cacao nibs


Mix all of the cake ingredients well and pour into a greased cake tin.

Mix up the topping and crumble it over the top of the cake.

Bake for 50 minutes, fan assisted, at 175 degrees.

Allow the cake to cool for 15 minutes before slicing.

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