Little banana coconut cakes

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.

Print Recipe

Little banana coconut cakes

Serves: Makes 24

Prep Time: 20 minutes – Cooking Time: 20 minutes

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

1

Preheat the oven to 180°C. Grease two 12-hole 20ml mini muffin pans.

2

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.

3

Spoon mixture into holes; top with flaked coconut.

4

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

Puffed pancakes with bananas and Horlicks ice cream

Feature image: Aremedia