Strawberry Banana Shortcake
If I had to pick two favourite fruits, they’d have to be strawberry and banana. And together they are a match made in heaven!
I go through multiple bananas a day so it’s quite rare that I have to think of ways to use them up before they go bad. But I could resist turning a few into this delicious and wholesome cake.
It’s fluffy, soft and moist. Packed with juicy bursts of gooey strawberry and layered with a creamy strawberry ‘cream cheese’ frosting. Out of this world really…
Ingredients:
100g oat or sorghum flour
50g coconut flour
2 tbsp flaxmeal, mixed with 1/4 cup water to make flax egg
50g almond flour
1/2 tsp cinnamon
2 large ripe bananas
1/2 cup applesauce
1 tsp baking powder
1 tsp vanilla extract
2 tbsp stevia, maple syrup or other sweetener of choice
2/3 cup cashew milk
1 cup strawberries, fresh or frozen
Method:
Prepare your flax egg, preheat oven to 180°C and line a loaf tin with baking paper.
Sift together oat, coconut and almond flour, cinnamon and baking powder.
Mash banana with a fork, then combine with applesauce, vanilla, flax eggs, cashew milk and sweetener.
Fold together wet and dry ingredients, then stir in chopped strawberries. Pour into loaf tin and bake for 40-50 minutes until a skewer comes out clean.
Allow to cool before frosting and slicing!
Notes:
For the strawberry cream cheese frosting, I blended together 1/2 cup cashews (soaked overnight) with 1/4 cup frozen strawberries and maple syrup to taste, until smooth and creamy.
Store in a sealed container in the fridge.
