Banana Daiquiri Cake

Name: Banana Daiquiri Cake
Yield: serves 18 (makes 1 layer cake and 6 cupcakes)
Ingredients: 1 cup amber agave nectar; 3/4 cup canola oil; 4 large eggs; 6 ripe bananas, mashed; 2 teaspoons vanilla extract; 2 cups barley flour; 1 3/4 cups oat flour; 2 teaspoons baking soda; Pinch of sea salt; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; Rum Cream Cheese Frosting (see page 110); Toasted coconut or chopped walnuts, for garnish (optional)

December 9, 2011

This dense moist and delicious cake was a favorite at my restaurant, Sprouts. In scaling down the recipe (which made lots of cakes), I got down to these measurements. You’ll have a little batter left over for cupcakes. It’s great to freeze them for when the cake is all gone.

Recipe notes

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