140g coconut oil
300g whole grain white flour
4 organic eggs
200g natural cane sugar
2 teaspoon of baking powder
2 tablespoon of poppy seeds
2 tablespoon of lemon juice
2 tablespoon of vegetable milk or yoghurt (if the dough needs it)
2 teaspoon (or more depending on your taste) of lemon rim
Mix together sugar, coconut oil and egg yolks. Add flour mixed with baking powder. Beat egg whites in a sepatate bowl until stiff peaks form and add to the dough. Then add poppy seeds, lemon rim and lemon juice and mix together. The dough should be quite thick but pourable with help of a spatula. If your dough is too thick add vegetable milk or yoghurt.
Grease the baking pan with a little bit of coconut oil and pour the dough in. Slice bananas and drop on the cake (it should be covered completely with little space in between). Place the cake in a preheated oven (170 degrees Celsius) and bake for 40 minutes or until toothpick comes out clean.