Berry Banana Teacake

A deliciously moist teacake that never fails to impress and delight. This recipe is from Angie Cowen’s Love Life & Gluten Free and has been submitted by our ACT Rep, Katrina Hinton


  • 2 1/2 cups almond meal
  • 2 cups desiccated coconut
  • 1/2 cup coconut cream
  • 1 cup rice malt syrup
  • 3 large bananas, mashed
  • 5 organic eggs
  • 2 cups frozen organic mixed berries
  • Preheat over to 180 degrees C and line a medium rectangle cake tin with baking paper.
  • Set aside.
  • Mash bananas in a medium-sized bowl.
  • Add eggs and beat well with a fork till creamy and light.
  • Add almond meal, desiccated coconut, coconut cream and rice malt syrup. Mix well.
  • Tip contents into prepared cake tin and sprinkle with frozen berries.
  • Bake in oven for 45-60 minutes or until the cake is cooked in the centre.
  • Leave to cool in tin, then carefully lift out and cut into squares.

Freezes well.

Serves nine