Healthy banana coconut cake

Ingredients for 1 servings:

• 120 g spelt flour
• 2 tsp, heaped baking powder
• 2 eggs
• 30 g coconut blossom sugar
• 30 g coconut oil
• 2 bananas, very ripe, approx. 170 g
• 100 ml buttermilk
• 50 g desiccated coconut
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 170°C fan/convection oven. Grease a small loaf pan. First, carefully melt the coconut oil in the microwave. Place the eggs, coconut blossom sugar, and liquid coconut oil in a mixing bowl and mix using a hand mixer or a food processor on high speed. Peel the bananas, mash them well with a fork, add them to the mixture, and mix again. Now mix the spelt flour with the baking powder in a bowl. Stir the flour mixture alternately with the buttermilk into the batter, then stir in the desiccated coconut. Pour the batter into the loaf pan and bake on the middle rack at 170°C fan/convection oven for approximately 45-55 minutes.