Recipes

(Recipe) Summer Banana Cake with Fresh Berries & Lemon Coconut Cream

26
jun

Looking for a wholesome summer treat that’s naturally sweet, wonderfully satisfying, and perfect to share? This delicious banana cake is made with ripe bananas, oats, juicy raisins, and topped with a light coconut-lemon cream and fresh seasonal berries.

Whether you’re serving it for breakfast, afternoon tea, or as a nourishing dessert, it’s a beautiful way to celebrate the flavours of summer.

(Recipe) Summer Banana Cake with Fresh Berries & Lemon Coconut Cream

Ingredients

For the Banana Cake

4 eggs
500 g ripe bananas, peeled (about 7 small bananas)
1½ tsp ground cinnamon (or to taste)
250 g rolled oats
1 tsp baking powder
150 g raisins

For the Lemon Coconut Cream

1 can full-fat coconut milk
2 tbsp lemon spread

Topping

Fresh summer berries (such as strawberries and blueberries)

Instructions

Preheat the oven to 180°C (350°F). Lightly grease a shallow cake or tart tin with coconut oil (or another neutral oil) and line both the base and sides with baking paper.
Place the eggs, ripe bananas, cinnamon, and a pinch of salt into a blender or food processor. Blend until smooth.
Add the rolled oats and baking powder, then blend again until combined. The batter doesn’t need to be perfectly smooth; a little texture from the oats is absolutely fine.
Fold the raisins into the batter by hand, rather than blending them, so they stay whole.
Pour the batter into the prepared tin and bake for 45-60 minutes, or until a skewer inserted into the centre comes out clean. Depending on how ripe your bananas are, the cake may need a little longer to bake.
Remove from the oven, lift the cake from the tin, and allow it to cool completely on a wire rack.

Lemon Coconut Cream

Prepare Ahead

Place the can of coconut milk in the refrigerator for at least 24 hours before making the topping.

Method

Carefully remove the chilled can from the refrigerator without shaking it, allowing the thick coconut cream to remain separated from the liquid.
Scoop only the thick coconut cream into a mixing bowl.
Whip the coconut cream using a hand mixer or stand mixer until light and fluffy.
Add the lemon spread and mix until fully combined.
Spread the lemon coconut cream generously over the cooled cake.
Add small spoonfuls of lemon spread on top and gently swirl through the cream using a skewer or knife for a beautiful marbled effect.
Finish with halved strawberries and a generous handful of fresh blueberries.

Enjoy!

Recipe adapted from Hofweb.