April 9, 2013 Leave your thoughts
Desserts are undeniably delicious, and that’s that. I have always had a sweet tooth, and once in a while, I just want something sugary and comforting. (Don’t we all?)
Luckily, this Chocolate Chip Banana Cake is filled with healthier, more wholesome ingredients, like almond flour, fresh fruit, and pasture-raised eggs. Best of all, it contains only little natural sweetener, so you can enjoy your treat without having a massive blood sugar crash afterwards.
To ZipList the cake recipe, click here.
To begin, preheat the oven to 350 degrees and line a 9-inch circular cake pan with parchment paper. Grease it heavily with melted coconut oil.
I cannot stress enough how important this step is. If you neglect to take these protective measures, your cake will undoubtedly stick, even if you have a non-stick pan. The resulting mess and drama are NOT worth it!
Puree 2 1/2 ripe bananas in a food processor or blender until completely smooth, about 3 minutes. The bananas should be clump-less and resemble a pancake batter. Set aside.
In a large mixing bowl, combine 3 cups of blanched almond flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix together with your hands, taking care to break up any big clumps of almond flour.
In a smaller mixing bowl, whisk together 3 large eggs, 1/3 cup melted refined coconut oil, 1 1/2 tablespoons of vanilla extract, 1 tablespoon of unfiltered apple cider vinegar, 1 tablespoon of water, and 2 tablespoons of raw honey. When well incorporated, add to the bowl with the almond flour and stir with a spatula.
Gently fold in the banana puree into the rest of the batter, then mix in a little less than 1 cup of chocolate chips.
As a huge chocoholic, I’m very particular about what kind of chocolate I use in my baking. For this cake, I used Enjoy Life’s mini chocolate chips—and although they do contain some sugar, they’re pretty much the only widely available chocolate chips that are completely gluten, soy, and dairy-free. Alternatively, you can use 6 ounces of chopped chocolate or 1 cup of cacao nibs…but whatever you do, don’t use too much! This is a banana cake, not a chocolate cake.
Scoop the batter into the prepared pan and spread to get as even of a layer as possible. Bake until a toothpick comes out clean in the center and the top is golden brown, about 40 minutes. Let cool in the pan for at least an hour (preferably longer) before serving and resist the urge to immediately eat the cake.
This cake is incredible plain, but it tastes even better with my easy cashew (yes, cashew) frosting. And—bonus—it can be made completely vegan!
To ZipList the frosting recipe, click here.
The first step is the most important: put 1 cup of raw cashews in a small saucepan, add just enough water to completely submerge, and simmer on low heat with the lid on. You really should soak the cashews for at least 2 or 3 hours, but if you’re in a hurry to eat your cake, 1 hour will do—just make sure the nuts are soft to the touch.
Next, pour the cashews and their water into a blender. Add 1/2 a ripe banana, 1 tablespoon of vanilla extract, 2 tablespoons of raw honey, 2 tablespoons of coconut sugar, and 2 tablespoons of your milk of choice. I used the raw cow’s milk my family buys from a local farm, but you can use almond, cashew, hemp, or even coconut milk instead. Blend until completely smooth, about 3 to 4 minutes.
Transfer the cashew mixture to the bowl of a stand mixer. With the whisk attachment, beat on high (for me, alternating between settings 8 and 10) until significantly lighter, about 10 minutes. Put the bowl with the frosting in the refrigerator to cool for about half an hour before serving atop or alongside the cake.
Now, you can have your cake and eat it too! (I know, I know…bad pun…)
What dessert should I try and recreate next? Leave me a comment on Facebook and let me know!