I love this recipe because it is really easy and I usually have all of the ingredients for it – nothing fancy or too expensive. It is a hit in our whānau. If you don’t have sultanas just leave them out and add in another banana to compensate. Enjoy!
- 2 cups of flour (we use 1 each of wholemeal and plain white)
- 1 1⁄2 teaspoons baking soda
- 1⁄2teaspoon salt
- 3/4 cup of sugar
- 1⁄4 cup grapeseed (or other cooking oil)
- 2 large ripe bananas
- 3/4 cup sultanas
- 1⁄4cup plant-based milk (I use soy or rice milk)
- 1 teaspoon vanilla essence
Pre-heat oven to 160 degrees. Line a baking tin (round or square) with baking paper, or grease with vegan spread.
Mash together ripe bananas in a small bowl. In a large bowl, combine the flour, baking soda and salt. In a separate bowl, whisk together the oil and sugar and then add bananas and sultanas. Add soy or rice milk and vanilla, stirring to combine.
Add the wet mixture to the dry and stir just until wet.
Bake for 35 to 40 minutes, or until a knife inserted into the cake comes out clean.
Sprinkle with coconut to serve.
This is my go-to dessert dish because it looks kind of fancy but it’s really easy to put together. You can change up the toppings – use different kinds of nuts, use some berries instead, sprinkle with some sea salt or coconut, or leave it bare. (For this one I crushed up some almonds and toasted them along with some coconut).
- ½ cup/40g shredded coconut
- 1 ½ cups/190g almond flour (I’ve also made it with regular all-purpose flour. It just makes for a slightly more solid/crunchier base. You could use coconut flour too.)
- 2 Tablespoons/ 30g coconut oil
- ¼ tsp salt
- 2 Tablespoons/30 g agave or maple syrup
For the filling:
- 1 cup/ 240ml full fat coconut milk
- 280g dark dairy-free chocolate (I usually use Whittaker’s – it’s dairy-free and Fair Trade)
- 1 teaspoon vanilla extract or essence
- Your choice of topping: some crushed or sliced almonds, cashews, macadamias, or berries or more shredded coconut.
Pre-heat oven at 170 degrees celsius. Lightly grease or line a tart pan or square baking dish and set aside.
Combine the shredded coconut, flour and salt and mix well. Melt the coconut oil and syrup together and then add this to the dry ingredients and combine.
Pour mixture into the tart pan and press the filling into the pan – pushing up the sides (should be about 3cm high).
Bake for about 20 minutes or until golden brown. Leave to cool.
Once the tart base has cooled, put the coconut milk in a saucepan on a medium heat. Break in the chocolate and stir until it has melted and combined well with the coconut milk. Add the vanilla and stir. Pour into the cooled tart tin and place in fridge to set (or the freezer if you want to speed things up).
Decorate with toasted nuts/coconut, berries etc.