Banana & Coconut Patty Cakes (Dairy Free)

Every time we go to the grocery store, my son acts like he hasn’t eaten in a week and loses his mind! He grabs a basket at the front entrance, makes his way to the fruit section and races down the aisles picking as much fruit as he can carry.

I’m all for fruit eating, knock yourself out I say. I would, however like the fruit to be eaten. Instead, it sits in our fruit bowl attracting fruit flies and looking sadder and more forlorn with every passing day. At this point I have to step in and give the poor fruit a purpose. In this case a VERY overripe banana has inspired me to make some patty cakes!

Not just any patty cakes but patty cakes filled with wholefoods, dairy free and no refined sugars so my 5 month old will be able to eat them as well. I like to make them into the smaller patty cake rather than a muffin as the patty cake is the perfect size for a baby.

Ingredients

1 1/2 cups Wholemeal Self-Raising Flour

1/2 cup Desiccated Coconut

1/2 cup Coconut Sugar

1 tsp All Spice

1 Egg,  beaten lightly

1/2 cup Sultanas

1/2 cup liquid Coconut Oil

1/2 cup Coconut Cream

2 over ripe Bananas, mashed

Method 

Blend all dry ingredients (Flour, Coconut, Coconut Sugar and All Spice) together in a large mixing bowl. Set aside.

Next, whisk together mashed Bananas, Coconut Oil, Coconut Cream and Egg in another bowl. When thoroughly blended make a well in the centre of the dry ingredients and pour in liquid ingredients.

Using a wooden spoon or a spatula stir until ingredients are just combined. Add sultanas and fold in until evenly distributed. Do not overmix as it toughens the batter and makes a more dense patty cake.

Using a muffin tin, add colourful patty cake casings to the individual muffin holes and spoon in a heaped tablespoon per casing, filling to about three-quarters full.

Bake in a 180 degree (celsius) fan forced oven for 15 mins or until skewer comes out clean.

Makes 24 patty cakes

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I like to bake in batches and freeze the excess, especially the sweet ones as it’s easy to overdose. I put them in clip lock bags and freeze them whilst they are still warm to retain moisture. Then when you want them you can just take them out and defrost them. They taste just as good as the day they were baked. Also, because my son is allergic to dairy, I try to have some dairy free cupcakes on hand in the freezer to take to birthday parties with us as he can never have the birthday cake.

 

Happy Baking!

xx

 

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