I’ve been making banana bread for a while now. It’s my go-to sweet treat to make because 1) my boyfriend loves it and 2) it lasts a while (unlike coconut ice-cream which is gone the day it gets into my house #guilty).
And my banana bread process has changed and evolved over the years. First, I started with a gluten-free baking flour but it had a list of ingredients that I had no clue what they were and my rule is, if I can’t pronounce it, it doesn’t go in my body.
Then I went through a phase of basically living off dark chocolate almond flour banana bread sweetened with maple syrup. Recipe here if you’re into that sorta thing.
But these days, in the heat of Austin, Texas summer, I’m looking for something a little lighter.
So here it is…yummy, delicious, banana cake (cake felt more appropriate than bread because it’s really light & fluffy) with coconut whipped cream and raspberries (I need to work on that recipe title).
I recommend making your own coconut whipped cream for this cake as well, learn how to make it in 1-minute or less HERE.
- 6 ripe bananas
- 6 eggs
- 1/2 cup coconut flour
- 1/2 cup raw honey
- 1 cup almond butter
- 2 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1/4 tsp. sea salt
- Pre-heat oven to 350 degrees.
- Use 1 - 2 tbsp. of coconut oil to line baking dish so the bread can be easily removed, place to the side for later.
- Combine all the ingredients into a big bowl and massage. Yes, with your hands. Get in there and touch your food. I suppose you can use a potato masher to mash up all the bananas but anytime I get to play with food, I'm going for it.
- Once everything is thoroughly combined, pour the mixture into your baking dish.
- Place in the oven to cook for 50 minutes.
- Remove and let sit for at least 30 minutes.
- Top with coconut whipped cream and raspberries.
