This is the original version of the recipe for the coconut banana cakes shown here previously. I have made this regularly for several years and it is both simple to make and produces a chewy, filling cake. The banana and prunes make the result sweet enough for me without any added sweeteners. It can be eaten straight away when warm and moist or after cooling in the fridge overnight it forms more solid slices that travel well and make for a filling lunch.
2 tablespoons of coconut oil.
1 cup of desiccated coconut.
2 ripe bananas.
8 soft prunes.
- Firstly, add one tablespoon of coconut oil in a frying pan and place over a medium to low heat. At the same time finely chop the two bananas and beat the two eggs in a bowl.
- Place the banana, coconut and prunes in with the eggs and thoroughly mix together with a fork until some of the banana has become partially mashed up.
- With the aid of a spoon spread the mixture evenly into the heated frying pan to a thickness of roughly 1 cm and press in the edges to form into a neat circle.
- When the pancake has cooked through enough on the underside use a spatula to slice the pancake evenly and carefully turn over each slice. Add another tablespoon of coconut oil to the pan after turning.
- The heat during cooking needs to be low enough to allow the pancake to cook through without overcooking on the underside.
- When cooked to a desired amount with the pancake cooked through and browned a little on both sides remove it to a plate and allow to cool.