A delicious, banana and blueberry cake with added coconut for a tropical twist.This recipe is free from refined sugars and it is made using coconut sugar. This recipe can easily be made vegan by switching to a flax egg. A gluten-free option is also available by swapping to a gluten-free flour alternative.
Banana, Coconut and Blueberry Squares
- 180g self-raising flour
- 1tsp baking powder
- 75g desiccated coconut
- 100g The Coconut Company, coconut sugar
- 1/2tsp sea salt
- 130g butter
- 100ml almond milk
- 3 large eggs (room temperature)
- 2 large bananas
- 1 tsp vanilla extract
- 130g fresh blueberries + extra to add on top of cake
Begin by preheating the oven to 180C degrees.
Separate the eggs, placing the egg yolks in the bowl of your Ninja Kitchen system and the egg whites in a large bowl.
Pour the butter, milk, vanilla extract and 1 ½ bananas in the bowl of your Ninja Kitchen with the eggs yolks – pulse a few times to blend the 3 ingredients together.
Sieve the flour and baking powder directly into a large mixing bowl, add the sea salt, coconut sugar and desiccated coconut, stir to combine the dry ingredients well.
Pour in the mixture from the Ninja Kitchen bowl directly over the dry ingredients and stir to combine the dry and wet ingredients together.
Whisk the egg whites until thick and creamy, pour it over the cake batter and fold the egg whites. Add the fresh blueberries – gently combine the ingredients together.
Pour the cake batter into a greased square tin, slice the remaining banana (half), place on top of the cake batter, and sprinkle extra blueberries and coconut sugar.
Place in the oven ready for baking for approximately 20 minutes.
Remove from the oven and allow the cake to cool on a wire rack, once cool – slice into even squares.