This paleo friendly banana cake is not just another wannabe pastry that only a crazed health-nut would enjoy. This is some goddamn cake. Well honestly, its extremely moist texture makes it taste a little more like a fudgy brownie than a cake, but no complaints here. And guess what? It tastes even better the next day because the individual ingredients have had more time to meld their flavors together to create a more well-rounded and intense flavor.
It’s time to bring back the fun.
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: About 75 minutes
Servings: 12 squares
½ cup of melted coconut butter/oil
¼ cup of coconut or almond milk
1 cup of coconut or almond flour
2 mashed ripe bananas
3 large eggs
¼ cup + 3 tablespoons of Grade B maple syrup, honey or agave
1 tablespoon of vanilla extract
¾ teaspoon of baking soda
¼ teaspoon of kosher salt
½ teaspoon of cinnamon
½ or ¾ cup of chocolate chips (try Enjoy Life Mini Chocolate Chips or Chunks)
1 banana, sliced down the middle lengthwise (for topping)
¼ cup of walnuts
¼ cup of coconut flakes
1. Preheat oven to 350°F. In a large bowl, combine all ingredients (except the halved banana) and mix well.
2. Coat a regular size loaf pan or an 8”x8” baking pan with baking spray, and then line it with parchment paper. Pour all of the batter in.
3. Top the batter with a handful of chocolate chips and both halves of the sliced banana. You can also top the batter with walnuts, coconut flakes and anything else you want.
4. Bake for 50-60 minutes or until a toothpick comes out cleanly, and enjoy your paleo!
Kudos to Erin Tate for perfecting this delicious creation.
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