INGREDIENTS: 

• 1 cup sugar

• 1/2 cup olive oil

• 2 eggs

• 1 cup mashed ripe bananas (about 2 bananas)

• 1/2 cup coconut yoghurt

• 1/2 tsp ground nutmeg

• 1 1/2 tsp ground ginger

• 1 1/2 cup all purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• Dusting of icing sugar

METHOD:

1. Pre-heat your oven to 170°/350f and prepare a deep 9-inch cake pan by spraying with baking spray and lining with parchment paper to prevent any sticking.

2. In a large bowl, whisk together the sugar and oil. Add in the eggs, bananas, coconut yoghurt, nutmeg and blend well. Add in the flour, baking soda and salt, fold until dry ingredients are moistened and evenly distributed.

3. Tip cake batter into the prepared cake pan spreading evenly.

4. Place cake pan into preheated oven for 40-45 minutes , or until cooked through.

5. Remove from the oven and allow to cool for 15 minutes, before inverting onto a cake rack to cool completely.

6. Lightly dust with powdered sugar before serving. Enjoy!

A New Zealand native who splits his time between Sydney and New York City, Jason Roberts is an internationally known chef, author, television personality, brand ambassador, fitness enthusiast, and gluten-free lifestyle advocate. You can find out more about him here and follow him on Instagram here.