‘A cup of this and a cup of that’ cake

Linda Sang

1 cup desiccated coconut
1 cup (150 g) gluten-free plain flour
2 teaspoons gluten-free baking powder
1 cup chocolate chips
1 cup coconut sugar (I use half this but it makes the recipe easier to remember)
1 cup mashed banana (about 3 large ripe bananas)
1 cup milk of your choice

Preheat the oven to 180°C. Grease and line a loaf tin with baking paper.
Put the coconut, flour, baking powder, chocolate chips and sugar into a bowl. Stir in the mashed banana and milk and mix to combine.
Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted in the centre comes out clean.
Makes 1 loaf.

(Recipes from Jody Vassallo Beautiful Food, available at Gulaga Gallery. Jody’s next book The Yogic Kitchen goes on sale March 2019.)