Gluten Free Banana Cakes with Cashew Cream

Pre-heat oven to 180oC (160oC fan-forced). Line 12 x 1/3 cup capacity muffin pans with patty cases. Combine bananas, eggs, coconut oil, honey and vanilla in a large bowl. Beat with electric beaters until well combined.

Add almond meal, coconut flour, baking powder and spices. Mix until well combined. Spoon mixture between prepared patty pans and bake for 25-30 minutes. Cool.

To make cashew cream, soak cashews in enough water to cover for 3-4 hours. Drain and discard soaking water. Puree with enough water, honey and cinnamon until smooth. Refrigerate until required. Spread cashew cream over each cake and drizzle with a little extra honey and sprinkle with chopped nuts or pepitas.