Ingredients

The following ingredients have 4 Servings
  • 2 large ripe bananas (~250g, mashed)
  • 2 tablespoons 30g coconut oil, melted
  • 2 tablespoons 30g honey
  • 3 eggs (room temperature)
  • 1/2 cup almond milk
  • 1/2 tablespoon pure vanilla extract
  • 3/4 cup 63g almond flour
  • 1/4 cup 28g coconut flour
  • 1/4 cup 25g tapioca flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 oz. dark chocolate (chopped (optional, omit for strict paleo))
  • 1/4 cup almond butter

Instruction

  • Preheat the oven to 350ºF. Grease an 8″ or 9″ round baking pan with coconut oil.
  • In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
  • Stir in the almond flour, coconut flour, tapioca flour, cocoa powder, salt, and baking soda. Fold in chocolate chunks if using.
  • Spread batter in prepared pan and dollop almond butter on top. You may want to warm the almond butter slightly in the microwave so it’s a thinner consistency. Swirl almond butter into the batter.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before serving.