The Banoffee Cake from my book Make Bake Love is one of my favorites. It's oil based and really moist and it only takes minutes to make. Another one of it's winning features is the thick toffee icing spread oh so generously over the top. But lately I've been trying to make healthier cakes, well a little healthier. Liam is nearly one year old already and the pressure is mounting for his Birthday Cake. Of course a first birthday cake has to be amazing. It's the first of many incredible celebration cakes. So I'm practicing but I do want a baby friendly cake. The last thing I want to do is to overload him with sugar. He loves honey in his porridge so I've altered this recipe and replaced the sugar with honey and most of the flour with oats. So really it's a breakfast cake. Porridge in a heart shaped tin.
This cake won't be THE birthday one but it is a celebration cake of sorts as he started walking last week and is now unstoppable. One of many milestones. He loves the cake (phew) so I'll be making it again!
45g plain, Tritamyl, coconut or rice flour
1 tsp baking powder
120g honey or 100g Agave Syrup
2 medium ripe bananas, mashed
1 tsp vanilla essence
220ml olive oil or rapeseed oil