Banana coconut cake with walnuts and almonds

Prep time: 20 minutes

Cook time: 35 – 40 minutes

Servings: 15 pieces

Equipment: brownie tin 38 x 30 cm, food processor, parchment paper

Ingredients:

• 3 ripe bananas
• 140 grams of buckwheat flour
• 3 eggs
• 150 grams SweetLife Erythritol
• 2 tablespoons SweetLife St. John’s Bread Syrup (a.k.a. Carob Syrup)
• 20 grams shredded coconut + extra for decorating
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• Pinch of salt
• 40 grams chopped walnuts + extra for decorating
• 40 grams chopped almonds
• Almond flakes for decorating

Preparation:

1. Preheat the oven to 180 degrees Celsius and grease a brownie tin. Line with parchment paper.
2. Add all ingredients except the nuts to the bowl of the food processor and mix until combined.
3. Stir in the chopped nuts and pour the batter in the prepared tin.
4. Decorate with nuts and coconut and bake for 35 minutes. Check with a toothpick if it’s baked properly. If not, extend the baking time with 5 minutes.
5. Let it cool on a rack and cut into squares.

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