This recipe is absolutely FABULOUS! Not only is it paleo, but it’s also super easy to make! I had a slice for breakfast this morning with my coffee (on this beautiful plate made by my boyfriend) and it was DIVINE. You will love it!

FullSizeRender (52)

IMG_2510
Ingredients:
-Banana Cake
  • 1 ½ cups cassava flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 large ripe bananas (~2 cups mashed or pureed)
  • 3 eggs
  • 2 tablespoons melted Kerrygold butter
  • ¼ cup maple syrup
  • ¼ cup full fat coconut milk
-Topping
  • ½ cup pecans, finely chopped
  • 2 tablespoons Kerrygold butter
  • ½ cup coconut sugar
  • ½ teaspoon cinnamon

Directions:

  1. Preheat oven to 350 degrees using the convection setting if available.
  2. Add the cassava flour, coconut flour, baking soda, salt and cinnamon to a bowl and mix well.
  3. Next, mash or puree the bananas if you haven’t already, then add this to the bowl along with the eggs, butter, maple syrup and coconut milk. Mix using a hand mixer until well combined.
  4. Allow the batter to rest in the bowl while you prepare the topping.
  5. Add the topping ingredients to a bowl and using your hands, mix well.
  6. Pour the batter into a greased or parchment-lined 9-inch round pan then sprinkle the topping on top of the cake.
  7. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool, then slice and serve.

*Adapted from My Heart Beets