Beauty-on-the-inside banana cake
Caramelised bananas
  • 70g butter
  • 100g coconut sugar
  • ½ pod fresh vanilla
  • 3 large, ripe bananas, halved lengthwise
Coconut cake
  • 150g butter, melted
  • 80g shredded coconut
  • 150g plain flour
  • 30g almond meal
  • 3 eggs
  • 50g sugar
  • 2 Tbsp honey
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ¼ tsp salt
  1. Preheat oven to 170 C | 340 F
  2. To make the caramel, put the butter and sugar in a small saucepan over low to medium heat until the butter has melted and it has formed a thick paste. Stir in the vanilla.
  3. Pour into a greased 23cm|9" springform cake tin and layer the bananas on top. Set aside.
  4. Melt the butter and honey together in a small saucepan.
  5. Add all the dry ingredients except for the sugar into a bowl and stir to combine.
  6. Beat the eggs and sugar at high speed in a mixer until light and fluffy. Reduce speed to medium and add in the dry ingredients a bit at a time.
  7. Reduce speed to low and pour in the melted butter and honey mixture in a slow stream.
  8. Gently pour into the prepared pan on top of the bananas and spread evenly.
  9. Bake 30 - 40 minutes. Check after 25 minutes - if the top is too brown at this stage, cover with foil for the remaining cooking time.
  10. Cool for 10 minutes in the pan, then invert onto a serving plate.
  11. Best served warm, but is also nice at room temperature.
Recipe by to her core at