Coconut Banana Cakes, Ginger Syrup
These are totally delicious gluten free cakes. Made with fresh bananas, coconut flour and cocoa they are divine alone but even better with a sinful ginger syrup transformed into a caramel style sauce. Top with softly whipped cream and some macerated berries - what more could you ask for.
- 170 g salted butter
- 3/4 cup white sugar
- 1/2 cup soft brown sugar
- 6 eggs
- 1/2 cup coconut flour
- 1 1/2 tsp baking soda
- 1 Tbsp cocoa powder
- 3 large bananas
- 1/2 cup + 2 Tbs sour cream
- Ginger Caramel Sauce
- 60 g butter
- 1/2 cup cream
- 3 Tbs ginger syrup - I use Hakanoa Handmade
Heat on the stove until slightly thick. Pour into a small jug
Preheat the oven to 180C. Spray muffin tins with baking spray.
Combine butter and sugars in a stand mixer. Beat on medium for 6-8 minutes until the ingredients are well creamed. Scrape down the bowl and the beater.
Add eggs one at a time, beating well after each addition. Scrape the bowl again (the mixture will look terrible but don't worry it will all come together!)
Combine coconut flour, cocoa and baking soda together in a separate bowl.
Alternatively add the flour mixture, then the mashed banana, and then sour cream. Repeat until finished. Make sure the mixture is combined but don't over mix.
Fill muffin tins with the batter and cook for 20-25 minutes. Keep an eye on them - they may take just the 20 minutes to cook.
Cool on a wire rack.