A dense, moreish banana cake that’s as good with jam for breakfast as it is for general gluttonyWhile all other cakes come and go with seasons and flights of fancy, the banana cake is steady – it’s the safe bet and the crowd-pleaser, and also the secret favourite. It’s sweet, but not so sweet that it couldn’t be eaten for breakfast with a choice spread (peanut butter) and jam. Banana bread with toasted coconutYou’ll need an 18cm x 8cm loaf tin and a food processor to make this. Grease a loaf tin with coconut oil, then line the base with a long strip of baking parchment (this will make it easier to lift out the cake later). In a small pan, heat the coconut oil until just melted, then take it off the heat, stir in the maple syrup and vanilla and set side.

Source: The Guardian May 26, 2018 08:26 UTC