We found a kilogram of desiccated coconut in the larder box – no idea why we bought such a huge amount, but it must be used up! There were four small, brown bananas in a box in the fridge – I read somewhere that they will keep for ages like that, so was experimenting; seems to work! So I did a bit of Googling for ideas, and adapted a few recipes, and this is what I did:
4 brown bananas, peeled
2 medium eggs
120g margarine, melted
120g wholemeal flour
75g cane sugar
1.5 tsp. baking powder
125g dessicated coconut
Some dried cranberries as a last minute addition.
(I doubled this lot up to make two cakes. I also added some cream of tartar, but I don’t think it was needed, and it would have benefited from some vanilla extract).
I put the bananas in the food processor and blitzed them up. Then I just bunged in everything else and whizzed that up!
Put the mix in a loaf tin lined with a cake liner (I love these – so easy, no greasing, no sticking!), baked at gas 4 for 1 hour. They’ve come out lovely – quite a heavy consistency, but none the worse for that. Might try dates in them next time.
And the coconut mountain is very slowly decreasing 🙂
Edited to add: best estimate of carbs per cake is about 250g, so about 20g per slice. I can live with that on an occasional basis!