My (likely ill devised) title for this post signifies the fact that this banana cake, devoid of gluten, butter, and refined sugar, can stand alone in the absence of fanciness. Really, if you were just making it at home for yourself to smash out on the couch, you would easily be able to omit the fancies.
However, a) I wanted to try this thing called coconut cream icing, and b) I wanted to make something preeeeetttty. So here we are.
Coconut icing, I discovered, is actually rather simple, yet looks deceivingly difficult. I imagine this is because I haven't yet tried to make it on a 40 degree Australian summers day. Anyway, it looks like you have put a lot of effort in. And that's whats important.
This made two mini cake tins worth of banana cake, which should roughly equal one loaf. I will get back to you shortly, as I have a plethora of overripe bananas begging to become cake.
2 large or 3 small super ripe bananas
1/2 cup of almond meal
1/2 cup of tapioca flour
1/2 cup of rice flour
2-3 tablespoons maple syrup
1/4 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon vanilla (I used paste)
Pinch of sea salt
1 teaspoon baking powder
2 teaspoons apple cider vinegar
1 can of coconut milk, refrigerated overnight (optional)
NOTE: I have read that you can have varying degrees of success when it comes to different brands of coconut milk. I bought two cans from a Vietnamese grocery store (so helpful that I can't remember the names) and had no trouble. Beginners luck, possibly.
6 pieces of Loving Earth raw caramel chocolate, or a homemade caramel (optional)
I also topped it with a few Trader Joe's (America, I miss you) coconut chips.
1. Make sure you plan ahead if you are making the cake with the coconut icing, and pop it in the fridge.
2. Preheat the oven to 180 degrees Celsius.
3. Grease your cake tins well. I used margarine, as it was all I had readily spreadable. Its great for your cholesterol, I swear!
4. In a bowl, mash up your bananas thoroughly. Add in all your other cake ingredients, finishing with the baking powder and apple cider vinegar on top of each other. My inner year 9 nerd loves, but does not fully understand, the fizz.
5. Cook the cakes in the oven for 25-30 minutes, or until they are browned on top and firm to the touch. Take them out of the oven and allow them to cool thoroughly.
6. If you are making them for a binge tv show session, you can leave me here.
7. If, however, you are making them fancily, here is a great set of instructions from Oh She Glows on how to make the coconut icing. This is the method I followed, and I didn't even tear out a single hair.
8. Melt the chocolate, or prepare your own caramel, and smooth it on the base of one cake. You don't have to use anything, but I deemed it necessary considering I had made two mini cakes.
9. Using a spatula, gently smooth on the whipped coconut icing to the cake. Go for imperfectly perfect. Top with the fruit of your choice and voila! Just a little bit fancy.