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grain-free cake

banana rum skillet {grain free banana cake}

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?


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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.


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put a pat of salted butter on top while it’s still warm.  i know, i know, but it’s worth it.


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here’s the recipe for you!


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banana rum skillet {grain free banana cake}
Prep time
Cook time
Total time
Serves: 8 servings
  • 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
  1. Preheat oven to 350 degrees.
  2. If using an egg alternative such as a flax meal binder, make and set aside.
  3. In a food processor, grind cashews until they form a meal.
  4. Add coconut oil and continue to blend until it forms a butter; add bananas and process until fully combined.
  5. Place 2 tablespoons butter in iron skillet and let melt in oven just until it starts to brown (about 3-4 minutes).
  6. Gently remove skillet from oven and set aside.
  7. In a large mixing bowl, combine almond flour, baking soda, baking powder, and sea salt.
  8. Stir in cashew mixture, rum extract, chocolate chips, and eggs.
  9. Carefully pour batter into skillet.
  10. 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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