The name is a mouthful I know, but trust me, you will be eating mouthfuls are your taste it too. Honestly one of the best tasting cakes I’ve made! You’ll just need to try it to believe it!
Here is the recipe:
6-INGREDIENT COOKIE BUTTER CARAMEL BANANA CAKE (vegan)
April 17, 2020
Category
6-Ingredients
Baking
Cooking method
Dessert
Meal type
Number of ingredients
Recipe type
Sweet
Persons
9
Serving Size
1 slice
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Notes
*Storage tips: in an airtight container at room temp for 2 days, in the fridge for a week or in the freezer for months.
Ingredients
- Cake Batter:
- 4 medium ripe bananas (~400g peeled weight)
- dash of water if needed
- 2 1/4 cups self-raising flour
- 1/2 cup coconut sugar
- 1 tsp cinnamon
Instructions
- 1. Preheat the oven to 160 degrees celsius. Line a rectangular tray with non-stick paper
- 2. Make the COOKIE BUTTER CARAMEL: Add the coconut cream and coconut sugar into a small pot on high heat. Bring to a boil and then reduce to a simmer for 10 minutes, stirring occassionally. Add in the cookie butter and keep stirring until it all dissolves and the caramel becomes thick and smooth. Set aside.
- 3. Make the CAKE BATTER: In a blender, add all the bananas and blend until smooth like "milk" Add the rest of the dry cake ingredients into a large bowl and pour the blended bananas. Fold gently until a thick cake batter forms. You may need to add a bit of water.
- 4. Transfer the cake batter to the lined tin. Drop spoonfuls of caramel over the top and use the back of your spoon/a knife to drag it through to create a swirl/ripple pattern.
- 5. Bake in the oven for 35 minutes until a knife inserted comes out almost clean.
- 6. Allow the cake to cool before cutting.