Way to elevate a cake…top it with coconut cream and caramel. A super easy banana sheet cake, lightly nutty, made with oat and almond flour, it’s the perfect satisfying light yet luxurious piece of cake to pair with a cup of you’re afternoon warm beverage of choice…or perhaps wherever you are in the world you’ve now entered the iced coffee and tea time of year!
This cake is all kinds of delicious, with Nature’s Charm coconut whipped cream and a generous drizzle of their salted coconut caramel sauce over the top. I was going for a bit of a banoffee style combination; I couldn’t resist a few chopped salted peanuts on top and chocolate chips to bounce off the sauce caramel and sweet coconut topping!
Banana Sheet CakePrint Recipe
- **For the Cake**
- 2 tbsp milled flaxseed + 6 tbsp water
- 3 ripe bananas (approx. 230g peeled)
- 125ml non dairy milk of choice
- 100g soft brown sugar
- 120g ground almonds/almond flour
- 120g oat flour
- 30g tapioca starch / arrowroot starch
- 1 tsp baking powder
- ½ tsp baking soda
- **For the Topping**
- 1 can of Nature’s Coconut Whipping Cream, refrigerated overnight
- 2 - 3 tbsp Nature’s Charm Coconut Salted Caramel Sauce
- 1 tbsp chopped salted peanuts or nuts of choice
- 1 tbsp mini dairy free dark chocolate chips
Preheat your oven to 180C (350F).
Line an 8 inch square tin with baking paper and lightly grease with spray oil.
Mix together flax and water in a bowl and set to one side for five minutes.
Blend together bananas and non dairy milk in your high speed blender until smooth.
Add ground almonds, oat flour and tapioca starch to a large bowl along with sugar, baking powder and baking soda.
Mix together flax mixture and banana and milk mixture in your blender or in a bowl or jug.
Add wet to dry and fold together using a spatula until no flour lumps remain.
Transfer batter to prepared pan and bake for 25 - 30 minutes, until a toothpick inserted comes out clean.
Allow to cool fully before topping with coconut whipped cream.
Open the coconut cream and remove the thick cream. Place into a jug and whisk for a couple of minutes with an electric beater or whisk.
Top cooled cake with cream, caramel, chocolate chips and peanuts before slicing and serving!