Makes 9-12 servings
Place the sultanas in a food processor and pulse until completely pureed.
Add banana and continue to pulse until pureed and combined with the sultana.
Add the fruit purée to the bowl of a stand mixer, add the eggs, vanilla, coconut oil and orange juice, grated skin and mix on low-medium speed until well combined.
Combine the dry ingredients in a separate bowl.
Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.
Grease a 8×8 glass pan with coconut oil, pour in the batter and smooth it with the back of a spatula.
Bake at 350f/175c for 30-35 minutes or until a toothpick stuck in the middle comes out clean.
Ingredients
Directions
Place the sultanas in a food processor and pulse until completely pureed.
Add banana and continue to pulse until pureed and combined with the sultana.
Add the fruit purée to the bowl of a stand mixer, add the eggs, vanilla, coconut oil and orange juice, grated skin and mix on low-medium speed until well combined.
Combine the dry ingredients in a separate bowl.
Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.
Grease a 8×8 glass pan with coconut oil, pour in the batter and smooth it with the back of a spatula.
Bake at 350f/175c for 30-35 minutes or until a toothpick stuck in the middle comes out clean.