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2 ripe All Good fair-trade bananas, peeled and mashed
5 free range eggs
½ cup All Good oat milk
1 ½ teaspoon vanilla extract
½ cup Taylor Pass Manuka Blend Honey
3 cups almond meal / ground almonds
¾ cup tapioca flour
1 ½ teaspoon baking powder
¾ cup icing sugar 1/3 cup Taylor Pass Manuka Blend Honey Edible dried flowers (optional)
Preheat oven to 160 degrees Celsius.
Add the banana, eggs, oat milk, vanilla and honey into a large bowl and whisk until well mixed.
Add the remaining ingredients and whisk until smooth.
Pour into a well-greased Bundt tin.
Bake for approximately 60 minutes or until a skewer comes out clean.
Allow the cake to cool for 20 minutes before removing from the tin.
Mix the icing sugar with just enough water to make it possible to pour from a
Warm the honey gently and then drizzle over the cake.
Garnish with edible dried flower petals if desired.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.