Banana and cinnamon are an incredible combination making this gluten and dairy free cake a wonderful choice for your next baking project. Topped with activated walnuts which provide a crunch and texture that compliment the cake, it is an all round amazing recipe which is very easy to make.
2 ripe banana’s (diced)
2 cups blanched almond meal (this will give a softer cake than regular almond meal)
1/4 cup coconut flour
6 free range eggs (700 g)
1/4 cup raw organic coconut oil
1/4 cup raw organic honey
2 teaspoons organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium Free)
Raw activated walnuts for the topping
Place the rest of the ingredients in a mixing bowl and add the warm ingredients to it and mix well with a spatula. Pour into the baking tin and smooth out with the spatula. Top with walnuts, ensuring they are spaced evenly along the cake.
I hope you enjoy this cake. It is lovely when warm with a rich banana and cinnamon flavour. It is very soft and will freeze well. Below is the link to my Wellness Podcast. Please leave a review and rating on iTunes. Thankyou.
This cake is made with real ingredients and as a result each of the flavours can be tasted when enjoying this cake. The fresh banana, lemon juice, lemon zest, organic shredded coconut and poppy seeds give this cake a lovely balance and depth of flavour which is extremely satisfying. When making this cake l used the base recipe that l have for all of my Paleo cakes and l was heading in the direction of a banana or lemon cake, when the idea came to combine them. I couldn’t resist adding poppy seeds as they go so well with lemon, and l adore coconut and the flavour is already in the cake from the organic coconut oil.
Place all of the dry ingredients into a bowl and mix with a spoon:
2 cups of almond meal
1/4 cup of organic coconut flour
1/2 cup poppy seeds
1/2 cup organic shredded coconut
1 teaspoon bicarbonate of soda
Place all of the wet ingredients into another bowl and mix gently until combined:
6 free range eggs
1/4 cup organic coconut oil gently melted
1/4 cup raw organic honey gently melted (organic honey is fine).
2 large bananas mashed with a fork
Lemon zest and juice. I used 4 small lemons but you could use 2 large ones. Grate the zest into the mix and add the lemon juice.
Pour the wet ingredients into the bowl containing the dry ingredients and mix gently but thoroughly with a spoon.
Place the mix into a greased and lined loaf pan and cook in a 180 degree celsius oven until golden. Use your own visuals and experience with your oven to determine if your cake is cooked and when done gently turn onto a cake rack.
I have tried this cake warm, just out of the oven and cold the next day. The banana flavour is more intense in the cake when hot and l preferred it cold the next day for that reason. It is quite a dense cake and held together very well. You could ice it with your favourite mix if desired but l just left it plain as there was so much flavour already and it is a very moist cake.
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These little balls are very sweet and delicious. I have a few on the plate here but l would just eat one at a time. You can eat them when they are freshly made, but l like to keep my snacks in the freezer, and these taste quite like chocolate ice-cream (remembering that l actually haven’t eaten any chocolate ice-cream for a few years now).
1 tablespoon raw organic Cacao (I use the Loving Earth brand)
1 frozen banana
1/2 cups almonds (activated if possible)
1/4 cup organic coconut flakes
4 medjool dates (seeds removed)
Place all of the ingredients in the food processor and mix well. Roll into small balls and cover in raw organic cacao. I have had these in the freezer in an air tight container for a few months and they are still tasting great. When they are frozen they are still just soft enough to bite into and the flavour is a mix of coconut and chocolate. The dates and banana bind them together and they are jam packed full of nutrients as well as making you feel good because they taste so great!
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I have seen a few versions of this cake and thought it sounded so delicious that l decided to make my own. It is a very soft and moist cake with a lovely coconut and banana flavour, as well a being gluten, processed sugar and dairy free.
You will need a greased and lined loaf tin. I greased mine with organic coconut oil and my loaf tin was made of glass. Pre-heat your oven to 180 degrees celsius.
6 Medjool dates chopped in the food processor (seeds removed)
4 medium sized ripe bananas (mashed)
1/2 a cup of filtered water
1/2 a cup of melted organic coconut oil
4 free range eggs (beaten)
2 tablespoons raw organic honey (or just organic honey)
1 cup shredded coconut
1 cup coconut flour
1 cup hazelnut or almond meal
1/2 teaspoon mixed spice
2 teaspoons gluten free baking powder
1 teaspoon cinnamon powder
Mix together the first six ingredients (all the moist ones). Add the dry ingredients and gently mix through. Pour into the baking dish and smooth the top with a spatula. Place into the oven and cook until golden. This cake is very moist so it needs to be cooked well. I let mine sit in the tin for a while when l took it out of the oven and let it cool on a rack before cutting.
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A really sweet and satisfying pancake which could be topped with a different fruit such as strawberries. The toppings l have used compliment each other beautifully and this meal is very filling as the pancake is heavy and dense. This pancake utilises chick pea (besan) flour which l purchased after reading the wonderful book ‘Wheat Belly-Dr William Davis’.
Ingredients for the pancake:
1 cup of besan flour
1 cup of coconut flour
1 cup of LSA (keep this in the fridge)
2 small carrots (skin on, washed and grated)
1 small green apple (skin on, cored and grated)
4 free range eggs
1 teaspoon cinnamon
Mix all ingredients together in a bowl. Add enough water that the mixture looks moist. It is a heavy mix and therefore when you spoon it into the pan it needs to be shaped into a pancake with the back of the spoon. Cook in a pan with extra virgin olive oil until nice and crispy, then turn with a spatula. It will hold together well and the mix keeps in the fridge for several days. I like to make recipes that will last for a few days to decrease the workload as cooking everything from scratch is very labour intensive.
Place your pancake on a plate and top with a banana nicely sliced, some black chia seeds, a handful of activated walnuts and a nice drizzle of organic maple syrup. Delicious!
Live & eat mindfully. Gluten & dairy free recipes.