Banana-coconut cake
Cakes
2 oz coconut oil (¼ cup) 2 ripe bananas 2½ oz honey (3¾ Tablespoons) 2 eggs, room temperature 1 t. almond extract 95 grams oat flour (scant 1 cup) 18 grams buckwheat flour (2½ Tablespoons) 33 grams almond flour (5½ Tablespoons) 42 grams unsweetened shredded coconut (about ½ cup) ⅛ t. sea salt 1 t. baking powder 1½ oz chopped dates
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