The banana coconut loaf I made on Saturday is almost finished – it was that popular. So I have had to bake again to make sure we have enough for the week. Today, Monday, is a holiday here in Auckland, New Zealand and for me the perfect activities when I have some spare time are baking and photographing.
I have made the same base vanilla cake you can find here, which comes from Carol Lovett’s e-book Indulge and then I devised a wonderful banana mousse for the topping and used a few leftovers for the filling between the layers. The banana mousse is made from only 4 ingredients and can be used by itself as a dessert. For the filling, I whizzed together in my trusty mini food processor the lemon curd left over from my lemon meringue tarts, and the leftover coconut topping and strawberry puree from the banana coconut loaf and it made an interesting tart pink mixture which contrasts beautifully with the sweetness of the bananas.
Now, I know that the blueberries I have placed on top have nothing to do with the flavours in the cake but I had them in the fridge and so I used them. In fact, I always have blueberries in the fridge because they are packed with antioxidants, fibre and vitamins. They are the most nutritionally-dense fruit you can eat. And they are delicious.
Just one thing about fruit – it is high in fructose, which can cause sugar swings so be judicious in deciding how much you eat. They are packed with other goodies so a healthy balance would be a couple of pieces a day. I try to make a handful of blueberries one of those servings with perhaps a banana the other fruit for its potassium content. Potassium lowers blood pressure and is essential for a healthy heart, as well as for our bones and muscles. But it’s good to eat a variety of different coloured fruits to get a wide range of vitamins and minerals.
This is NOT a low Fodmap recipe.
This cake looks so pretty. What gorgeous presentation xx
Thanks, Charlie. The playing around with bits and pieces is always fun.
First of all, this cake is so beautiful, I have no words! It reminds of cakes my relatives used to make when I was little. Second, did you change your blog design? I am not recognizing your blog. 🙂 This current design is wonderful! And finally, the dishes on this photo, especially the tea cup, are so lovely! They also remind of special occasions celebrated with my extended family when I was a child.
Thanks so much, Julia. I was going for the old-fashioned afternoon tea look. The tea service was given to me by my parents on my wedding day. It’s usually kept away in a special cupboard.
Yes, I changed my blog design over the Christmas break. I love the clean look. I’m glad you like it.
Whoa, another wonderful dessert! You’ve embraced this new lifestyle so beautifully…are you feeling better?
Thanks, Liz. There have been various improvements in my health. I have mentioned them in one of my recent posts. I will continue to update on my progress every now and then.
This is one gorgeous looking cake!
Thanks for the compliment. It tastes pretty good too and is disappearing fast.
I know I would like this cake. I do like things with bananas in them. Isn’t afternoon tea time such a wonderful invention? I have always been a stickler for staying out of the pantry during the day…but in the afternoon, having an indulgent slice of something…..like your cake!
At least once a day, we should all indulge, or life is a little sad. That’s why I have done so much research and experimentation into baking following my new regime. And it’s working well – so many great alternative recipes.
That cake is absolutely stunning!
Thank you and good to eat too.
This is truly a beautiful cake, Suzanne! I am sure it tastes as delicious as it looks.
Thanks, Nik. It’s almost finished and I am going to miss it.
Oh wow, this looks too good for words! If I made this in my house, it would be gone by the end of the day
Thanks. I am constantly amazed at the restraint of my family. But then Adriano never ate sweet things before I started cooking grain and refined sugar-free so that is quite a testimony to how good this food tastes.
I love your high key photos – you handle light so well in them. Really excellent. And this is another great recipe. I love blueberries, and always have them in the house in season (we’re currently deep into citrus season, though Californian and Mexican strawberries are starting to show up, so that’s what we’ve been eating). Good job – thank you.
LOL. I had to Google high key photos because I had never heard of it. I am completely self-taught as a photographer and use instinct and experimentation to come up with my final shots. I just like the effiect but didn’t know there was a name for it. I have also now discovered low key photography through my Googling. I must try some of that too.
this cake looks so moist and perfect that i would never have guessed it’s free of dairy, nut and refined sugar! way to go hun 😀
Thanks. This way of baking is quite a revelation that the traditional ways are not the only methods that produce successful baking.
I am liking your blog
Thank you, Anne. Please come back again.