Post by Loupy on May 6, 2017 12:25:29 GMT -7
Banana Cake Recipe with Dreamy Coconut Frosting
Recipe by:author Courtney Hamilton @ blog.paleohacks.com/
Banana cake made with grain-free almond flour and topped with heavenly coconut frosting.
Ingredients
For Banana Cake
4 large overripe bananas, smashed
4 eggs
¼ cup coconut oil, melted + more for greasing
3 T maple syrup
1 t vanilla extract
1 ¾ cups almond flour
1 t baking powder
1 t baking soda
For Coconut Frosting
1 14 oz. can coconut cream
2 T maple syrup
Instructions
Preheat oven to 350°F. In a large bowl or stand mixer, beat together bananas, eggs, coconut oil, maple syrup and vanilla extract until light and fluffy.
In a separate bowl, sift together almond flour, baking powder and baking soda.
Beat dry ingredients into wet.
Grease a 9-inch cake pan with coconut oil.
Pour batter in and bake for 40 to 45 minutes, until an inserted toothpick comes out dry.
While cake bakes, whip together coconut cream and maple syrup with beaters on medium speed, until it forms stiff peaks.
Chill frosting in the fridge.
When cake has completely cooled, frost it or dole out individual portions of frosting per slice.
Recipe by:author Courtney Hamilton @ blog.paleohacks.com/
Banana cake made with grain-free almond flour and topped with heavenly coconut frosting.
Ingredients
For Banana Cake
4 large overripe bananas, smashed
4 eggs
¼ cup coconut oil, melted + more for greasing
3 T maple syrup
1 t vanilla extract
1 ¾ cups almond flour
1 t baking powder
1 t baking soda
For Coconut Frosting
1 14 oz. can coconut cream
2 T maple syrup
Instructions
Preheat oven to 350°F. In a large bowl or stand mixer, beat together bananas, eggs, coconut oil, maple syrup and vanilla extract until light and fluffy.
In a separate bowl, sift together almond flour, baking powder and baking soda.
Beat dry ingredients into wet.
Grease a 9-inch cake pan with coconut oil.
Pour batter in and bake for 40 to 45 minutes, until an inserted toothpick comes out dry.
While cake bakes, whip together coconut cream and maple syrup with beaters on medium speed, until it forms stiff peaks.
Chill frosting in the fridge.
When cake has completely cooled, frost it or dole out individual portions of frosting per slice.
