Recipe: Coconut Banana Oat Cake

I feel like coconut is one of those things that people either love - or they totally hate. I used to be on the hating side, but for the last 6 or so years I've been head over heels in love.... because now I know how to use it! 

Jesse is a fence sitter when it comes to coconut. If the coconut is clearly visible, he'll probably stay away - but when he can't see it so much, he changes his mind. This cake was one that Jesse loved - even though it had coconut in it!

You see, we're always baking banana cakes and banana bread - but I get really really bored with making the same thing over and over, so I like to switch things up!

This cake is a little bit more decadent than others - but it's still much much lower in fat and sugar - and it's also gluten free.

The coconut gives this cake so much flavour that you don't even need to frost it - just enjoy it as is!

Well unless you're a frosting fan, then you can frost away! We think this cake would be perfect with chocolate frosting or cream cheese frosting - but you can top it with whatever you fancy!

It's one of those cakes that you'll make over and over because you know it's good - and it freezes well too so it's perfect for making in big batches and keeping around for a quick dessert or lunchbox snack.

But let me give you the recipe! >> 

Banana Coconut Oat Cake Recipe makes 16 pieces 

 gluten free, refined sugar free, lower sugar, lower fat

1 1/4 cups (~280g or 2-3 medium bananas) mashed banana 
1/2 cup unsweetened applesauce
2 1/2 to 3 tbsp honey*
3 1/2 tbsp butter, melted 
2 tsp vanilla extract
2 eggs 

2 cups (180g) gluten free rolled oats or quick oats, ground into flour

1/2 cup shredded or dessicated dried coconut 

1/2 tsp baking powder

1/2 tsp baking soda 

• Preheat oven to 180°C/355°F. 
• Grease and/or line an 8" square cake tin or 8" round cake tin
• In a medium mixing bowl, mash your bananas with your applesauce until quite smooth. 
• Add in your honey, melted butter, vanilla and eggs and mix to combine. 
• Add your ground oats, coconut, baking powder and baking soda to your wet mixture and mix until just combined. 
• Pour your cake mixture into your prepared tin and bake for 25-35 minutes or until a toothpick or skewer inserted into the cake removes clean and it is golden on top.

*Use more/less depending on how sweet you like your baked goods and how ripe your bananas are (riper bananas are generally sweeter). Feel free to use up to 1/4 cup of honey if you really like things sweet.

But tell me, coconut - yay or nay? 

What's one food that everyone seems to love that you despise? 

Or the opposite, what's the one food most people hate that you love?