Little banana coconut cakes
Your new favourite dessert!
PREP TIME 20 minutes | COOK TIME 20 minutes | MAKES 24
INGREDIENTS
- 4 egg whites
- 60 g butter, melted
- 50 g coconut sugar
- 80 g ground almonds
- 50 g wholemeal self-raising flour
- 100 g mashed overripe banana
- 25 g flaked coconut
- ½ tsp ground cinnamon
METHOD
PREHEAT the oven to 180°C. Grease two 12-hole 20ml mini muffin pans.
USING a fork, lightly whisk egg whites in a medium bowl until combined. Add butter, coconut sugar, ground almonds and flour; stir until combined. Stir in banana.
SPOON mixture into holes; top with flaked coconut.
BAKE cakes for 15-20 minutes or until browned and cooked. Turn cakes top-side up onto a wire rack to cool. Serve sprinkled with cinnamon.
FOOD TEAM TIP: These can be kept in an airtight container for up to 2 days or frozen for up to 3 months.
Little banana coconut cakes
Ingredients
- 4 egg whites
- 60 g butter, melted
- 50 g coconut sugar
- 80 g ground almonds
- 50 g wholemeal self-raising flour
- 100 g mashed overripe banana
- 25 g flaked coconut
- ½ tsp ground cinnamon
Instructions
Preheat the oven to 180°C. Grease two 12-hole 20ml mini muffin pans.
Using a fork, lightly whisk egg whites in a medium bowl until combined. Add butter, coconut sugar, ground almonds and flour; stir until combined. Stir in banana.
Spoon mixture into holes; top with flaked coconut.
Bake cakes for 15-20 minutes or until browned and cooked. Turn cakes top-side up onto a wire rack to cool. Serve sprinkled with cinnamon.
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ALSO SEE: Puffed pancakes with bananas and horlicks ice cream
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.