Banana-lemon cake

• 4 eggs
• 100 gram cream cheese
• 1 tbsp extra virgin coconut oil (Amanprana) (melt gently au bain marie)
• 5 ripe bananas
• 3 tbsp oat bran
• approx. 300 gram fine rolled oatscinnamon cardamom
• pinch of ground vanilla
• 4-5 tsp Gula Java Fin (coconut blossom sugar Amanprana)
• 50 gram grated coconut or a full tablespoon coconut flour (Amanprana)
• 50 gram almond flour
• 3 tbsp sunflower seeds
• 1 bag chopped, mixed (unroasted) nuts or a bag of almond flakes
• 1 organic lemon (juice and zest)
• you may wish to add 2 teaspoons binding agent such as arrowroot, kuzu or agar agar

Preparation of banana-lemon cake

Puree the eggs, cream cheese, coconut oil and bananas. Add all of the ingredients except for the lemon and mix well. Wash the lemon and mix the grated zest into the mixture. Press the lemon and then add the juice and mix in. Taste. It should taste very lemony otherwise it will be too sickly. Put the mixture into a springform pan and bake in the oven for about an hour at 160 degrees. You will end up with a sturdy cake that is great for freezing. The cake is also ideal as a meal or snack if you go out for the day.