1 ½ cups oat flour
½ cup almond flour
⅓ cup coconut sugar
1 ½ tsp baking powder
½ tsp baking soda
2 ½ bananas, mashed
½ cup nut milk of choice
2 tbsp coconut oil, melted
2 tsp vanilla bean paste
¾ cup water
½ cup coconut sugar
Frozen banana ‘nicecream’ or ice-cream
Preheat oven to 180°C. Line a 22cm round cake tin with baking paper.
In a large bowl mix together the dry ingredients (all flours, sugar, baking powder, baking soda, cinnamon and salt).
In a separate bowl, mix together the wet ingredients (banana, milk, coconut oil and vanilla). Pour into the dry ingredients and stir to combine. Add a little water if the mixture is too dry.
Spread the batter into the cake tin and place on a baking dish. Bake for 20 minutes or until cooked through.
To make the syrup, in a small saucepan heat the water and add coconut sugar until dissolved. Pour the syrup over the cake and return to the oven for a further 20-25 minutes.
Serve with banana ‘nicecream’ (or ice-cream) and smashed walnuts.