Had this cake at a friend afternoon tea. I told her it was delicious, she told me she got the recipe from Sunbeam mix fruits packet and did change the ingredients to suit her.

Craving for the cake, I went to get sunbeam mix fruits, I too change the ingredients to suit me. This is my trial and error experiment. It looks crunchy on the top and outside but inside it’s moist soft and delicious with brewed coffee for me and my parents preferred with tea, and they spread margarine on it. Everyone has got their own ways of eating. I gave my friend some too. She said my creative idea with the ingredients do boost more flavour than her cake.

I told her everybody have their own creative ideas and taste bud. Both of our creatives are great, keep improving and innovative in baking as long as it doesn’t kill us, we have mastered our ability to create. Let’s bake!!!

Ingredients

4 large, ripe bananas
½ cup Sunbeam Mix fruits + extra to sprinkle on top
30 g craisins
35 g shredded coconut
60 ml olive oil
3 Tbs coconut oil
1 Tsp cinnamon
1 Tsp nutmeg powder
2 Tbs baking powder
1 Tsp vanilla essence
6 eggs
1/2 cup Sunbeam coconut meal
10 g poppy seeds

Method

Preheat oven to 150°degrees C. Line a loaf pan with baking paper. Combine bananas, mix fruits, craisins, shredded coconut, coconut oil, eggs, vanilla, oil, nutmeg, cinnamon and baking powder in a food processor and process until combined. Add coconut meal and stir with a wooden spoon.

Pour into pan and sprinkle extra mix fruits with poppy seed. Bake for 50 mins or until a skewer inserted comes out clean. Leave in oven with door slightly ajar using a wooden spoon for 30 minutes. Let it cool for 20 minutes on a rack before flipping out onto a foil lined plate mate.  Let it cool again completely. Serve with coffee or tea or dessert wine. Enjoy!!!

https://helenscchin.com/2015/02/05/banana-and-coconut-cake/

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