2tbsprice syrup or ommit this if you're doing a whole30
1tbspapple cider vinegar
1large courgettegrated and moistured squeezed out
75grcoconut flour2/3 cup
1tbspcinnamon
1tspbaking powder
1/2tspbaking soda
1/2tspsea salt
2tbspgrated coconut for over the top
Instructions
Preheat the oven to 350˚F (180 ˚C)
Line a standard cake tin with baking paper
Mash the banana in a mixing bowl with a fork. Add the eggs, vanilla, coconut oil, rice syrup (if using), apple cider vinegar and the drained and squeezed courgette and stirr to combine.
Use a fine sieve to add the coconut flour, cinnamon, baking powder, baking soda and sea salt in the mix and fold it all together.
Place into the cake tin and smooth the top with a spoon. Sprinkle with the grated coconut and place in the oven for around 50 minutes or until cooked and golden.
If the coconut on top turns too brown cover it with a piece of aluminium foil.
Leave to cool before you cut into it.
Notes
Like I mentioned this cake is not whole30 approved due to the rice syrup and besides that it is not the kind of food you want to eat during a whole 30. So best to skip until after... ;)