3 bananas, mashed until smooth
1 cup of brown sugar
½ cup olive oil
1 cup of rice milk or coconut milk
2–2½ cups of white flour
½ cup rice flour
10 g baking powder
~500 g of coconut cream
250 g rose jam
1 banana, peeled and sliced
1–2 pears, peeled and sliced
100 g dark chocolate
½ cup coconut shavings
Preheat the oven to 180°C.
Mix in the brown sugar, olive oil, and rice/coconut milk.
Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
Spread the batter in a non-stick cake pan.
Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40–45 minutes, depending on the oven.
40–45 minutes
When cooled, slice the cake horizontally into 2–3 layers.
Whip the coconut cream until fluffy.
Spread the rose jam and cream between the cake layers, leaving some for the topping.
Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
Grate dark chocolate on top if desired.
Stick the coconut shavings on the side.
Put the cake in the fridge for 15 minutes to cool and harden.
15 minutes
Cut and serve.