I love that all the sweetness in this moist and tender cake comes from the fruit, so you don’t even need a replacement for sugar. I keep a stock of overripe bananas in my freezer for baking—when they’ve gone past the point of no return for eating, peel and place in a sealed container and pop them in the freezer. They’ll keep for 4 to 6 weeks. – Caroline Griffiths, author of Natural Bakes
7 ounces gluten-free flour blend No. 2
2 1⁄4 ounces almond meal
3 teaspoons baking powder
2 teaspoons ground cinnamon
One 15 1⁄2-ounce can crushed pineapple in natural juice
2 large overripe bananas, mashed
1⁄3 cup apple purée
1⁄4 cup fresh passionfruit pulp (about
3 plump passionfruit)
5 1⁄2 ounces butter, melted
1⁄3 cup flaked coconut
Preheat the oven to 320°F (convection). Grease an 8-inch by 12-inch shallow cake tin and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 11⁄2 inches above the sides of the tin to assist with the removal of the cooked cake.
Sift the flour, almond meal, baking pow- der and cinnamon into a large bowl. Set aside.
Drain the pineapple; you can save the juice for another purpose. Add the pineapple, banana, apple, passionfruit pulp, eggs and butter and stir until combined. Spread the mixture into the prepared tin and sprinkle over the coconut. Bake for 28 to 33 minutes. Remove from the oven and leave to cool for 10 minutes before gently transferring to a wire rack to cool completely. The cake will keep in an airtight container for 2 to 3 days.
Recipe excerpted Natural Bakes. The newest cookbook by Caroline Griffiths features a variety of delicious treats, all made sans refined sugar and gluten.