Place banana, sweetener, oil, cinnamon, vanilla, eggs and baking soda in a blender and blend until smooth. Combine with almond meal and coconut in a mixing bowl.

Transfer batter to a small baking dish or cake tin lined with baking paper. Top with your chosen berry, pressing down lightly, and nuts, pressing in firmly. Bake for about 1 hour at 180, or until a skewer comes out clean.

I like to use raspberries and walnuts for this cake, but any berry will work and nuts like macadamia and pecan will be fine too. You can sprinkle extra coconut and cinnamon on top before baking for a crunchy golden topping if you like. Bake in a loaf tin if you would like banana bread instead of cake.

Serve with some plain organic yogurt and a splash of maple or honey.