The in-laws are coming to stay soon so I am in typical Visiting-In-Law Frenzy (VILF).
VILF looks an awful lot like a full scale mental breakdown – lots of obsessive cleaning, aggressively hoarding the alcohol and bouts of Tourettes-like swearing – with one major exception: I cook. A lot.
Truth be told, meal-planning is my favourite part of VILF.
It is a great excuse to try out recipes that I never get around to because I sleep late/there’s a sale on downtown/it’s a sunny day/the dog threw up. Pick your poison.
It’s always a struggle though.
Not to sound like a killjoy but I’m conscious of carbs (ha! How’s that for a bumper sticker slogan?), grains and sugar and try to limit those while indulging my lovely in-laws’ sweet tooth (teeth? toothes?).
I think I’ve done myself proud with this effort though. It’s good for the belly and good for all those little pleasure receptors in the brain.
A word of caution though – this is a very moist and dense cake. If you are like me and the red mist descends when you see cake, go easy. A little goes a long way.
Banana and Carob Cake
- 1 over-ripe, bit gross, banana
- 6 eggs
- 2 tbsps unsulphured molasses*
- 1/4 cup coconut oil
- 1/2 cup coconut flour
- 1/4 cup carob powder
- 1/2 cup walnut pieces
- 1/2 tsp salt
- 1/2 tsp baking soda
*you can sub in honey here but the molasses really does give it a nice, rich kick. Plus you get iron, magnesium, potassium and other lovely nutritional add-ons.
- Mash the banana in a large bowl
- Beat in the eggs, coconut oil and molasses.
- In a separate bowl, sieve the coconut flour, carob and baking soda. Add the salt.
- Gradually add the wet ingredients to the dry, stirring thoroughly. Fold in the walnut pieces.
- Pour the batter into a well-greased round 9×1.5in pie dish.
- Bake @400F for 16 minutes. Remove and let cool before serving.
If serving to guests, add a dollop of whipped cream.
I was making it as a trial run so didn’t bother with any flippery. My belly’s not that fancy.