Description
This single layer Paleo Banana Cake is topped with a silky chocolate ganache making it so simple and even more delicious! This dessert is gluten-free, refined sugar-free, and healthy enough to be breakfast!
Ingredients
Scale
For the cake
- 1 cup (84g) blanched almond flour
- ¼ cup (28g) coconut flour
- ¼ cup (25g) tapioca flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons (30g) coconut oil, melted
- 2 tablespoons (30g) honey
- 3 eggs, room temperature
- ½ cup light coconut milk or unsweetened almond milk
- ½ tablespoon vanilla extract
- 2 ripe bananas (~250g), mashed
- ¼ cup (60g) mini chocolate chips, I used Enjoy Life
For the ganache
- 3 oz. semi-sweet or dark chocolate, chopped finely, I used 72%
- 3 tablespoons coconut milk
Instructions
For the cake
- 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.
For the 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.
- Pour over chocolate cake. Let the ganache set in the refrigerator for at least 30 minutes before serving.