I’m not much of a baker. I love to cook, but not bake so much. It’s time consuming, it makes a big mess, and then it’s there for me to EAT! So if I get the gumption up to bake something sweet and delicious, I’ve got to really be in the mood for it. These days I haven’t been in the mood for much of anything besides watermelon, so I thought since I had a craving for something, I better jump on it while it’s hot!
But for you people out there that love to bake (and even those of you who don’t), you’re going to want to keep this one in your repertoire. I’m pretty much a big fan of all things banana- banana bread, banana muffins, banana ice cream, and especially banana cake (just nothing artificially banana flavored). In the past I’ve had banana cakes with that yummy cream cheese frosting on the top. Those are perfectly delicious, but since I didn’t have any cream cheese, I had to obtain the creaminess from another source! Enter coconut cream!
Coconut cream is a super nutrient-dense option for those of you who are dairy-free these days. It’s full of healthy fats and makes anything you add it to amazingly rich and velvety. It gives this Healthy Coconut Cream Cake a sort of dense consistency. If you’re looking for light and fluffy, this ain’t it. It’s actually almost bread like, but much more delicate and crumbly than a banana bread. It’s definitely not a pick-it-up-and-eat-it-deal. You’ll need a fork for this morsel of goodness.
- 1 1/2 cups almond flour
- 3/4 coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of sea salt
- 1 tsp cinnamon
- 4-5 medium very ripe bananas
- 2 large pastured eggs
- 1/4 cup coconut cream
- 3/4 cup coconut palm sugar
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
- butter to grease the dish
- coconut flakes to garnish
- Preheat your oven to 350 degrees F.
- Prepare an 8×11 baking dish with butter on the bottom and the sides.
- In a large mixing bowl, mix together the dry ingredients, making sure to get out all the clumps.
- In a separate mixing bowl, mix together the wet ingredients using a stand mixer like this one.
- Combine the wet with the dry until well incorporated.
- Transfer the mixture to the baking dish.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean and the edges are browned. In the last 5 minutes of baking, add the coconut flakes on top to toast.
- Let cool and enjoy!
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