Preheat oven to 180 ºC. In a large mixing bowl, combine all the dry ingredients. In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork; you can also blend everything if it’s easier for you. Add the wet mixture into the dry and fold through until just combined. Pour the mixture into the cake tin. Bake for 45 minutes or until a skewer inserted comes out clean.

Meanwhile, make the lemon curd. In a small saucepan on low heat, melt the coconut oil and honey together. Add the lemon juice to cool the mixture, then slowly add the eggs and whisk until well combined. Return to a low heat, and continue to whisk until the curd becomes lovely and thick.

Take out the banana cake and cover it with lemon curd. Leave it a side.

Beat the eggs until soft peaks. Gradually add coconut sugar and 1 tsp cream of tartar. Beat until stiff. Spoon the meringue onto the cake and bake for 5 minutes at 180ºC or unitil golden.

Banana Cake

  • 1/2 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla powder
  • pinch of salt
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup nut milk (I used almond)
  • 1 tsp apple cider vinegar
  • 3 medium very ripe bananas

Lemon Curd

  • 4 free range egg yolks
  • 1/2 cup lemon juice
  • 4 Tbsp honey
  • 4 Tbsp coconut oil

Meringue

  • 4 egg whites
  • 1/3 cup coconut sugar (I blended it into fine powder)
  • pinch of vanilla powder
  • 1 tsp cream of tartar