Happy Birthday Banana Cake (with Chocolate Icing)!
This cake is one of my favorite flavor combos…A not-too-sweet banana cake with an optional chocolate ganache frosting/icing. This recipe is inspired by a friend of Yum, Lara of @feedinglara in Wellington. The whole thing is gluten free, grain free/Paleo, dairy free, and fricken’ delicious. ENJOY!!
For the Cake
3 bananas
2 eggs
1/4 cup coconut oil, melted (50g)- we love Blue Coconut’s coconut oil for everything
1/4 cup maple syrup or honey
1 tsp good quality vanilla
1 1/2 cups Yum pancake mix (140g) or 1 cup almond flour + 1/2 cup tapioca starch + 1/2 tsp baking soda
1 tsp baking powder
Pinch of salt
- Lightly grease a bundt or cake tin (a little of the melted coconut oil works great for this)
- Preheat oven to 180degrees C
- Place bananas in large mixing bowl and mash until smooth. Add eggs, coconut oil, maple/honey, and vanilla. Mix well.
- Sift in pancake mix (or flours), baking powder and salt. Mix well
- Pour into prepared pan and bake for 25 minutes or until slightly firm and toothpick comes out clean
- Remove from oven and cool
- Pour icing/frosting on top of cooled cake
For the Icing/Frosting
Place 1 1/2 cups (200g) dark chocolate (60%+) and 3/4 cups coconut cream in small saucepan and melt slowly. Remove from heat and whisk. Use immediately if you are after more of a chocolate icing, otherwise, place in fridge for a couple of hours, remove, and beat with electric mixer for a fluffier frosting.
For the Plating
Place cake on plate and top with edible flowers (or petals). Serve with a good vanilla yogurt and ENJOY!