Grain-free, gluten-free, dairy-free banana cake made with a ground cashew base.

INGREDIENTS

• 280g cashews, raw

• 145g tapioca flour

• 3 bananas, raw

• 1 egg, raw

• 150g coconut sugar

STEPS

1. Grind the cashews: Blitz cashews, raw in a high-speed blender or food processor until you get a fine, flour-like meal. Don't overdo it or it'll turn to butter.

2. Mix the dry ingredients: Tip the ground cashews into a large bowl with tapioca flour and whisk to combine.

3. Add the wet ingredients: Mash bananas, then add to the dry mix along with egg and coconut sugar. Stir until you've got a smooth, thick batter.

4. Transfer to tin: Pour the batter into a lined loaf or round cake tin and smooth the top.

5. Bake at 180°C for 40 minutes, until golden on top and a skewer comes out clean.

6. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully before slicing.

NOTES

Paleo, gluten-free, dairy-free, grain-free. Store in an airtight container in the fridge for up to 5 days.