This is a gluten free, dairy free cake recipe I found in a book a friend gave me as a gift. It is called My Petite Kitchen Cookbook by Eleanor Ozich. I have changed around some ingredients so it isn't exactly the same but very similar. This is the first recipe I have used and hope to make more in the future. Enjoy!
Gluten Free, Dairy Free Banana Peanut Butter Bread
4 free range eggs
1/4 teaspoon cinnamon
3/4 cups peanut nutter
1 cup shredded coconut
1 teaspoon bicarbonate of soda
Topping
1/4 cup mousmoula (loquat) or fruit of choice
1 tbsp shredded coconut
Method
Preheat the oven to 160C. Grease and line a 20cm cake tin with baking paper.
Blend eggs and banana in a food processor until smooth. Add the peanut butter, coconut and bicarb of soda until smooth. The bigger the food processor the better because it gets pretty full.
Next pour batter into the lined cake tin. Tear up mousmoula (or fruit of choice) and scatter over the top of cake then sprinkle shredded coconut as well.
Bake for 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean.
Once cooled turned out onto a plate and serve.
