Name: Banana Cocoa Snack Cake (Paleo)
Ingredients: 2 large ripe bananas (~250g, mashed); 2 tablespoons 30g coconut oil, melted; 2 tablespoons 30g honey; 3 eggs (room temperature); 1/2 cup almond milk; 1/2 tablespoon pure vanilla extract; 3/4 cup 63g almond flour; 1/4 cup 28g coconut flour; 1/4 cup 25g tapioca flour; 1/2 cup cocoa powder; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 4 oz. dark chocolate (chopped (optional, omit for strict paleo)); 1/4 cup almond butter

Ingredients

Scale

2 large ripe bananas (~250g, mashed)
2 tablespoons 30g coconut oil, melted
2 tablespoons 30g honey
3 eggs (room temperature)
1/2 cup almond milk
1/2 tablespoon pure vanilla extract
3/4 cup 63g almond flour
1/4 cup 28g coconut flour
1/4 cup 25g tapioca flour
1/2 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 oz. dark chocolate (chopped (optional, omit for strict paleo))
1/4 cup almond butter

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Instructions

Preheat the oven to 350ºF. Grease an 8″ or 9″ round baking pan 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, cocoa powder, salt, and baking soda. Fold in chocolate chunks if using.
Spread batter in prepared pan and dollop almond butter on top. You may want to warm the almond butter slightly in the microwave so it’s a thinner consistency. Swirl almond butter into the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before serving.