Banana Cake by Shayna (Unrefined Cakery)
The perfect way to use up those ripe bananas sitting on the bench, this is an easy, no-fuss banana cake packed full of healthy ingredients. Pair it with a chocolate frosting for a classic and delicious combination.
Refined sugar free, GF, DF, nut free, and vegan
1 pouch Ginger Buckwheat Cookie Mix
1 tsp baking powder
1 cup water
1/3 cup coconut oil
1 cup ripe banana, mashed (approx 2 large bananas)
1 teaspoon vanilla or banana essence (optional)
Preheat your oven to 180 degrees Celsius. Grease and line a 18cm cake tin with greaseproof paper. Add the baking mix to a bowl, and then add water, coconut oil, mashed banana, vanilla essence, and baking powder. Mix until combined. Pour into your prepared cake tin, and bake for 35-40 minutes until a knife inserted comes out clean. Let cool before eating. Enjoy!