Banana Bread & Coconut Bundt Cake
A deliciously fluffy and moist banana bundt cake that is spiked with lots of coconut, made using vanilla quark that is naturally low in fat and high in protein.
Course:
Dessert
Ingredients
- 2 ripe bananas (mashed)
- 3 large eggs
- 300 g self raising flour
- 250 g Graham's The Family Dairy vanilla quark
- 150 g coconut sugar
- 75g dessicated coconut
- 5 tbsp melted coconut oil
Instructions
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Preheat the oven to 160 degrees and grease the bundt tin well.
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Pour all the ingredients into a blender and mix well. You may have to stop the blender and scrape down the sides a few times.
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When everything is well mixed, pour the batter into the bundt tin and level off with the back of a spoon or spatula.
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Bake for 50-60 minutes or until a cocktail stick comes out clean when inserted into the middle of the cake.
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Allow to cool and drizzle with royal icing if preferred.