Banana-Rama-Fo-Fana Cake

A bunch of Bananas.
Photo credit: Wikipedia

I have a love affair with bananas, and that’s no exaggeration. I recently decided to cut back my consumption because it had become far too frequent and consistent. Not that I was eating five a day or anything (I’d occasionally have two in a day), but I came to the realization that I had eaten one nearly every day since October! I can’t help it … I love eating ’em mashed up in 24-hour yogurt, eating slices with coconut butter spread on top, and using bananas to make pancakes (so easy – mashed ripe banana, two eggs, cinnamon and sometimes 1 or 2 Tbsp of almond butter mixed in or spread on top). You may remember my ice cream that had banana in it too. So anyway, I’ve been giving my system a little bit of a banana detox, and after going a couple weeks of not eating bananas at all, I may now have one or two in a week’s time. I think this is much more reasonable.

Most recently, I chose to meet my weekly banana quota by way of a delectable, moist, subtly sweet banana cake. Basically, it’s like banana bread in the shape of a round cake instead of a loaf. I like to eat it with fresh Oregon strawberries and a dollop of my homemade 24-hour yogurt. Coconut whipped cream would also be wonderful.

Banana Cake:

  • 2.5 cups almond flour
  • 3 Tbsp coconut flour
  • 1 tsp baking soda
  • 2 ripe bananas, mashed
  • 1/4 cup melted grass-fed butter, ghee or coconut oil
  • 3 pastured eggs, beaten
  • 3-4 Tbsp raw honey
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients together in large bowl. In separate bowl, mix wet ingredients.
  3. Pour the wet ingredients into the dry and mix together until well incorporated.
  4. Pour into a greased 9-inch round cake pan.
  5. Bake for 30-40 minutes, until top springs back when touched.

Banana Cake

Banana cake, yogurt and strawberries

Banana cake bite


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