Author Notes
What I particularly like about this cake/recipe is the fact that I had to rely on my common sense and baking skills as I heard only a story about it. Still, it was a total success as the cake is simple but delisious! —Jasmina Gajic
Ingredients
-
2 pieces
bananas
-
1 tablespoon
raw sugar
-
2 tablespoons
honey
-
1
loaf of stale bread
-
200 milliliters
coconut cream
-
1 teaspoon
cinnamon
-
1 tablespoon
powdered sugar
Directions
-
Heat oven to 180C. Line baking tin with baking paper.
-
Arrange sliced bananas onto the bottom of the baking tin and sprinkle with raw sugar.
-
Mix coconut cream with coconut water in a small pot. Add honey and place on the stove on a low heat. Stir until honey is dissolved then remove from the stove. Pour into larger dish, one which will be easiest to use to soak bread slices.
-
Once bread is well soaked place/arrange on top of the bananas. I made five layers using three pieces of bread for each layer adding raisins in between.
-
Melt coconut oil on a very low heat and add a bit of the coconut cream mix leftovers and pour over the cake making sure all the liquid is soaked before placing into the oven.
-
I prefer this one when it is cooled, the next day is even better. Dust with powdered sugar and cinnamon before serving. It’s very rich in flavour and I like it as it is but whipped cream can be added for serving if desired.
See what other Food52ers are saying.