Grain-Free Banana Cake

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 them 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). So anyway, I’ve been giving my system a little bit of a banana break, 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.

Grain-Free Banana Cake

Ingredients:

• 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

Directions:

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.