Banana Cakes with Cashew Cream icing GF
3/4 cup raw cashews
1/4 – 1/3 cup water
2-3 tsps honey
pinch grd cinnamon
3 (approx 320g) bananas, very ripe & mashed
3 extra large eggs
1/3 cup coconut oil, warmed
1/4 cup honey
1 tsp vanilla extract
1/2 cup almond meal
1/2 cup coconut flour
1 tsp BP
1 tsp grd cinnamon
1/2 tsp grd ginger
1.MAKE CASHEW CREAM: Soak cashews in enough water to cover for 3-4 hours. Drain and discard soaking water. Puree with enough water, honey and cinnamon until smooth. Refrigerate until required.
2.Pre-heat oven to 180 degrees C (160 degrees C fan-forced). Line 12 x 1/3 cup capacity muffin pans with patty cases.
CAKE: Combine bananas, eggs, coconut oil, honey & vanilla in a large bowl: beat with electric beaters until well combined.
CAKE: Combine bananas, eggs, coconut oil, honey & vanilla in a large bowl: beat with electric beaters until well combined.
3.Add almond meal, coconut flour, baking powder and spices. Mix until well combined. Spoon mixture between prepared patty pans and bake for 25-30 minutes. Cool.
4.Spread cashew cream over each cake and drizzle with a little extra honey and sprinkle with chopped nuts or pepitas.