Healthy Banana Cake with Lemon Curd and Meringue

cakes + muffins

This recipe is completely unlike me! I've been thinking about how i wanted this cake to look and then I've decided on the ingredients. I knew I wanted to make it dairy free and sugar free of course. The dense sweet banana bread is the perfect combination with the zesty lemon curd and a fluffy coconut sugary meringue. It actually worked and it's just stunning!

  • df - dairy free
  • gf - gluten free
  • v - vegetarian
  • Banana Cake
  • 1/2 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla powder
  • pinch of salt
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup nut milk (I used almond)
  • 1 tsp apple cider vinegar
  • 3 medium very ripe bananas
  • Lemon Curd
  • 4 free range egg yolks
  • 1/2 cup lemon juice
  • 4 Tbsp honey
  • 4 Tbsp coconut oil
  • Meringue
  • 4 egg whites
  • 1/3 cup coconut sugar (I blended it into fine powder)
  • pinch of vanilla powder
  • 1 tsp cream of tartar

Preheat oven to 180 ºC. In a large mixing bowl, combine all the dry ingredients. In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork; you can also blend everything if it’s easier for you. Add the wet mixture into the dry and fold through until just combined. Pour the mixture into the cake tin. Bake for 45 minutes or until a skewer inserted comes out clean.

Meanwhile, make the lemon curd. In a small saucepan on low heat, melt the coconut oil and honey together. Add the lemon juice to cool the mixture, then slowly add the eggs and whisk until well combined. Return to a low heat, and continue to whisk until the curd becomes lovely and thick.

Take out the banana cake and cover it with lemon curd. Leave it a side.

Beat the eggs until soft peaks. Gradually add coconut sugar and 1 tsp cream of tartar. Beat until stiff. Spoon the meringue onto the cake and bake for 5 minutes at 180ºC or unitil golden.

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