Close Yum! Caramelised Banana & Ginger Upside-Down Cake Ingredients ✓ 2 ripe All Good bananas – mashed well. ✓ 3 free range eggs – lightly beaten ✓ 1 teaspoon vanilla extract ✓ ½ cup coconut sugar i can be reduced to ¼ cup for a low-sugar option ✓ 1 rounded teaspoon gluten free baking powder ✓ 1 tablespoon ground ginger ✓ ½ teaspoon mixed spice ✓ ½ teaspoon ground cinnamon ✓ 1 ½ cups almond meal ✓ ½ cup tapioca flour i could also use brown rice flour or spelt flour ✓ 100g butter – melted ✓ Topping ✓ 75g butter - melted ✓ 3 tablespoons coconut sugar ✓ 2 ripe bananas – each sliced into 3 lengthways Method #1 Preheat oven to 180 degrees Celsius #2 Combine the banana, egg, vanilla, sugar, baking powder, ginger, mixed spice and cinnamon in a large bowl. #3 Whisk together well. #4 Add the almond meal and tapioca flour. #5 Stir with a wooden spoon. #6 Finally, stir through the melted butter. #7 Double line a 23cm spring-form cake pan with baking paper. This is very important otherwise you may have sugary leaks into your oven which can burn and smoke. Alternatively use a 23cm cast iron skillet (line with just a single layer) #8 Pour the melted butter for the topping into the bottom of the baking dish. #9 Sprinkle the sugar evenly over the top. Lay the sliced bananas in the bottom and pour over the cake batter. Use a spatula to smooth out the top. #10 Bake for 22 – 26 minutes until a skewer comes out clean when inserted. #11 Let the cake sit for 10 minutes before inverting onto a plate. #12 Slice and serve with fresh cream or ice cream. #13 Leftover cake can be stored in the fridge for up to 3 days.
Close Banana Honey Bundt Cake Ingredients ✓ 2 ripe All Good fair-trade bananas, peeled and mashed ✓ 5 free range eggs ✓ ½ cup All Good oat milk ✓ 1 ½ teaspoon vanilla extract ✓ ½ cup Taylor Pass Manuka Blend Honey ✓ 3 cups almond meal / ground almonds ✓ ¾ cup tapioca flour ✓ 1 ½ teaspoon baking powder ✓ To top ✓ ¾ cup icing sugar 1/3 cup Taylor Pass Manuka Blend Honey Edible dried flowers i optional Method #1 Preheat oven to 160 degrees Celsius. #2 Add the banana, eggs, oat milk, vanilla and honey into a large bowl and whisk until well mixed. #3 Add the remaining ingredients and whisk until smooth. #4 Pour into a well-greased Bundt tin. #5 Bake for approximately 60 minutes or until a skewer comes out clean. #6 Allow the cake to cool for 20 minutes before removing from the tin. #7 Mix the icing sugar with just enough water to make it possible to pour from a spoon. Drizzle over the cake. Place in the fridge for 10 minutes to set the icing. #8 Warm the honey gently and then drizzle over the cake. #9 Garnish with edible dried flower petals if desired.
Close Banana Blueberry Crumble Cake Ingredients ✓ 2 medium All Good Bananas – roughly mashed ✓ 5 free range eggs ✓ 3 cups almond meal ✓ ½ cup sugar i I like to use a light muscovado sugar ✓ ¼ cup melted butter ✓ 1 teaspoon vanilla essence ✓ 1 rounded teaspoon baking powder ✓ Crumble topping ✓ ¼ cup brown sugar ✓ 1/3 cup flour i can also use spelt or GF flour ✓ 1 teaspoon cinnamon ✓ 4 tablespoons melted butter ✓ 1 cup sliced almonds ✓ To top:1 1/2 cup frozen blueberries i do not thaw Method #1 Preheat oven to 170 degrees celsius #2 Place all the cake ingredients into a food processor and run for a minute or so until it all comes together smoothly. Pour into a square cake tin that has been lined with baking paper. #3 Place the crumble ingredients (except the almonds) in a bowl and mash together. Add the almonds and stir well. You may need to break up big lumps of crumble with the fork. #4 Top the cake batter with the blueberries and then sprinkle over the crumble. #5 Bake for 45 -50 minutes until a cake skewer comes out clean when inserted. #6 This is wonderful served warm or dusted with icing sugar. Can be stored for up to 4 days in an airtight container.
Close More please! Xmas Cake w/ Banana & Dark Chocolate Ingredients ✓ 200g dried apricots – cut into small pieces ✓ 250g dried figs – cut into small pieces ✓ 250g prunes – cut into small pieces ✓ 400g sultanas ✓ 1 cup brandy* ✓ 300g room temperature butter ✓ 1 cup brown sugar ✓ 5 free range eggs ✓ 2 ripe All Good Bananas – peeled and mashed ✓ 2 tablespoon molasses ✓ Zest of 2 oranges ✓ 1 teaspoon ground cinnamon ✓ 1 teaspoon ground ginger ✓ ½ teaspoon ground nutmeg ✓ 3 cups wholemeal spelt flour ✓ 1 ½ cups almond meal ✓ 150g dark chocolate – roughly chopped ✓ To garnish: almonds i optional Method #1 Place the dried fruit and the brandy in a medium saucepan. Bring to a boil. Place in a large bowl. Cover and leave to steep overnight in the fridge. Drain well before using. #2 Use a stand mixer or electric beaters to cream the butter and sugar until pale. Add the eggs one at a time (mixing between each addition), followed by the molasses, orange zest and banana. #3 Mix through the cinnamon, ginger and nutmeg. #4 Use a wooden spoon to combine with the flour, almond meal, chocolate and the soaked fruit. #5 Preheat oven to 150 degrees Celsius. #6 Prepare a 20 x 20cm deep square cake tin using the instructions below. Spoon the cake batter into the tin and use a spatula to flatten the top. Decorate with almonds if desired. #7 Bake for 3 hours. A cake skewer should come out mostly clean. Wrap the cake in tinfoil while still warm to keep to keep moist. Keep it wrapped in the paper it was cooked in also. #8 Once a week you can poke a few holes in the top of the cake and spoon over 1-2 tablespoons of brandy if you like. This is called ‘feeding’ the cake. It will help keep it moist and the flavour to develop and mature. After each feeding, double wrap the cake in baking paper and then wrap tightly in tinfoil or store in an airtight cake tin. #9 Cooks tip: Prepare the tin by greasing it well (so that the baking paper will stick). Cut one square piece to line the bottom of the tin and then criss cross two large rectangles of baking paper (with a width the same as the tin), leaving the ends hanging over the tin. This will help remove the cake at the end. #10 *If you would prefer your cake to be free of alcohol, you can soak your fruit in a strong brew of black tea.
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