When I first tried this cake, it was the first solid thing I had eaten in three days. I was juice cleansing to cleanse my body from the eating fest that was my study abroad experience, and on the last night, I snuck a bite of this banana cake just to ensure that it was good before bringing some to my mom. Oh my goodness, guys, I had an emotional experience. I don’t know if I was so in love with this cake because it was really that good or if it was just my mouth’s gratefulness for solid food, but I’m seriously in love with this cake.
It’s clear, looking at my recipe index that I have a major love affair with banana breads and cakes of all sorta and flavors (though usually with chocolate), so this cake definitely falls into my trend. But I got to say – it’s up there with these two banana breads as my personal favorite banana recipes on the site. You know what’s the best about all my favorite recipes as well?! They’re all healthier versions of the typical banana bread!
I’m still having lots of fun playing with these healthier/GF/Paleo recipes, because I’ve realized that eating less sugar and processed foods is helping me to feel a lot better. I have more energy and just feel healthier in general. Because I’m not necessarily eating sugar-laden, buttery desserts, I don’t want to misrepresent myself by sharing those with you guys. I hope you guys don’t mind the change – big buttery cakes and sugar-y cookies will still happen on the site, but they’ll just be a little less frequent! Everything in moderation, right?
I personally didn’t find the texture too “paleo-y” or taste like it wasn’t made from normal flour at all. I was sort of surprised at how well the texture turned out, actually. The coconut flour and tapioca flour help lighten up the almond flour, to make a fluffier cake that ensures this is a banana cake, not a banana bread. If you don’t have coconut or tapioca, you should be able to use all coconut or tapioca without any issues.
I’m a big fan of the single layer cake, and I hope you guys like it too! It’s the perfect size to have a slice as a snack without feeling too guilty, and it’s super easy to just dump a glaze or ganache over the top and have it still look pretty. Gotta love that. This cake also keeps well in the fridge, or can be frozen (without the glaze) for up to 3 months tightly wrapped. I’m thinking I may need to keep one of these frozen so I can have one whenever the craving hits – even though it only takes a few minutes to whip up anyways!
Mmm, writing this post is making me hungry! Definitely wishing I had more of this cake left. Enjoy!
- 1 cup (84g) almond flour
- 1/4 cup (28g) coconut flour
- 1/4 cup (25g) tapioca flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons (30g) coconut oil, melted
- 2 tablespoons (30g) honey
- 3 eggs, room temperature
- 1/2 cup light coconut milk (or unsweetened almond milk)
- 1/2 tablespoon pure vanilla extract
- 2 ripe bananas (~250g), mashed
- 1/4 cup (60g) mini chocolate chips (I used Enjoy Life)
- 3 oz. semi-sweet or dark chocolate, chopped finely (I used 72%)
- 3 tablespoons coconut milk
- Honey, to taste (I used 1 teaspoon)
- Preheat the oven to 350 degrees F. Grease an 8" round baking dish with coconut oil.
- In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
- Stir in the almond flour, coconut flour, tapioca flour, salt, and baking soda. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool. Top with ganache.
- In a stove or in the microwave, heat the coconut milk until just simmering (it took me about 45 seconds in the microwave).
- Remove from heat and add in the chocolate. Let sit for 30 seconds, and then stir until completely smooth. Add honey to taste.
- Pour over chocolate cake. Let the ganache set in the refrigerator for at least 30 minutes before serving.