Moist Banana & Coconut Cake with No Added Sugar

📝 Ingredients

• 4 very ripe bananas with black spots (about 120 g each, peeled)
• 3 eggs
• 120 g rolled oats
• 50 g desiccated coconut (40 g for the batter, 10 g for the top)
• 100 g apple compote with no added sugar
• 20 g rapeseed oil (about 1 ½ tbsp)
• 2 tsp baking powder (8 g)
• 1 tsp ground cinnamon + 1 pinch of salt

🍴 Utensils

• 20 cm square tin
• Baking paper
• Blender or food processor
• Large mixing bowl + small bowl
• Whisk and spatula
• Fork

📖 Steps

1. Preheat the oven to 180 °C (170 °C fan). Line the square tin with baking paper, leaving it overhanging the sides: the cake is delicate, and this lets you lift it out in one go without breaking it.
2. Blitz the oats for 30 s to 1 min, until you have a fairly fine flour. Tip it into a bowl with 40 g of the coconut, the baking powder, cinnamon and salt, then mix to distribute the baking powder evenly.
3. In a large mixing bowl, mash the bananas with a fork into an almost smooth purée (a few small lumps keep it moist). The blacker they are, the sweeter the cake will be: they're the only source of sugar in the recipe, so don't use bananas that are still yellow.
4. Add the eggs, the compote and the rapeseed oil to the bananas, then whisk for 1 min until the mixture is smooth and slightly frothy.
5. Tip the dry ingredients onto the banana mixture and fold in with a spatula just until no dry streaks remain. Don't overwork the batter or it will turn rubbery. Leave to rest for 5 min to let the oats swell a little.
6. Pour the batter into the tin, smooth the top and sprinkle with the remaining 10 g coconut. Bake on the middle shelf for 30 to 35 min, until the top is golden and a knife inserted in the centre comes out clean. If the coconut browns too quickly, cover with a sheet of baking paper.
7. Leave to cool for 15 min in the tin: the cake firms up as it cools. Lift it out by the edges of the paper, then cut into 6 pieces on a board.