Paleo Banana Cake
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
Ingredients:
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)
Optional:
¼ cup of walnuts
¼ cup of coconut flakes
Photo by Erin Tate
Directions:
1. Preheat oven to 350°F. In a large bowl, combine all ingredients (except the halved banana) and mix well.
Photo by Erin Tate
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.
Photo by Erin Tate
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!
Photo by Erin Tate
Kudos to Erin Tate for perfecting this delicious creation.
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