this recipe makes my mouth water. now. as i’m typing. my a-girl is over my shoulder asking, can you make that grain-free banana cake now?
i was inspired to make this recipe one morning when we were starving and wanted a filling breakfast, but not necessarily meat (and i can’t have eggs right now in my culinary/health journey). i was inspired by another recipe i found on paleomg (love her blog!), and created this rummy, chocolatey excuse to eat dessert-for-breakfast. it’s chocolate-y, crumbly, and almost like a bread pudding in texture.
put a pat of salted butter on top while it’s still warm. i know, i know, but it’s worth it.
here’s the recipe for you!
- 3 medium very ripe bananas
- 1½ cups soaked, raw cashews
- 2 tablespoons coconut oil
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon rum extract
- 2 tablespoons salted butter
- ¼ cup dark chocolate chips, such as Enjoy Life
- 2 eggs, or egg alternative
- 2 tablespoons maple syrup
- Preheat oven to 350 degrees.
- If using an egg alternative such as a flax meal binder, make and set aside.
- In a food processor, grind cashews until they form a meal.
- Add coconut oil and continue to blend until it forms a butter; add bananas and process until fully combined.
- Place 2 tablespoons butter in iron skillet and let melt in oven just until it starts to brown (about 3-4 minutes).
- Gently remove skillet from oven and set aside.
- In a large mixing bowl, combine almond flour, baking soda, baking powder, and sea salt.
- Stir in cashew mixture, rum extract, chocolate chips, and eggs.
- Carefully pour batter into skillet.
- Bake 30-35 minutes, or until edges start to crisp and middle is gently set.
do you have a favorite holiday recipe? please share so i can give it a try!
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