An interesting and healthy twist to the traditional turmeric cake, a traditional Lebanese dessert. By making it vegan + gluten-free and by adding fresh banana, it’s a nutritious breakfast option which is also very gut-friendly!

Ingredients

1 cup mashed banana

1 extra banana thinly chopped into 3 pieces

1 flax egg

2 cups flour – we used buckwheat and brown rice flour

3/4 cup coconut sugar

1 tsp baking soda

1 tbsp turmeric

2 tsp cinnamon

Method

1. Mix all ingredients apart from the extra banana in a large bowl. Place mixture in a greased baking pan.

2. Add the fresh banana chunks on top

3. Bake for up to 20 minutes (keep it a bit gooey at the top)