This cake is a healthier take on the divine Impossible Pie developed by Donna Hay, a truly wonderful flan with a custard slash cake style consistency that’s made by throwing the ingredients in the blender, then dumping them in a flan tin and baking. So simple!
While my version is still not ‘perfectly healthy’ by dietitian standards, it does have the added benefits of less refined sugar than the original recipe, and of being dairy free for those who are lactose intolerant. It can also be made gluten free by omitting the miso paste, or by using a miso based on rice, quinoa or amaranth. I could potentially make it vegan if someone can figure out an appropriate substitute for the egg!
- 2 large overripe bananas
- 3/4 cup shredded coconut
- 50g coconut oil
- 1/4 cup rice malt syrup
- 1 & 1/2 cups coconut milk
- 1 & 1/2 tbsp white miso paste
- 1 tbsp lemon juice
- 1/3 cup coconut flour
- 1 egg
- 2 tbsp maple syrup
- Preheat the oven to 160*C. Grease / line a flan tin.
- Chop 1 of the bananas and place in the freezer to firm. Place the rest of the ingredients in a blender and blend until smooth.
- Pour the mixture into the flan tin, top with the frozen banana pieces and bake until set (about 40-45 minutes). Drizzle with maple syrup and serve with coconut yogurt.