Cooked - Banana Snacking Cake With Cashew Coconut Cream

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Banana Snacking Cake With Cashew Coconut Cream

1.0

3 medium, extra brown bananas

½ cup extra virgin coconut oil, warmed to a liquid

2 eggs

1 tsp. vanilla extract

1 cup almond meal

½ cup unbleached all-purpose flour (or ⅓ cup coconut flour for GF)

½ cup unsweetened, shredded coconut (or walnut pieces or chocolate chips)

¾ tsp. baking powder

½ tsp. baking soda

½ tsp. sea salt

½ cup light brown sugar

1 tsp. cinnamon, or pumpkin pie spice

½ cup raw cashews, soaking in water for an hour, up to overnight

½ cup coconut milk

2 Tbsp. honey or maple

Squeeze of fresh lemon juice

Preheat the oven to 350'.
In a large mixing bowl, smash the bananas really well, breaking down the chunks. Add the oil, eggs, vanilla and mix.
Stir in the almond meal, flour, coconut (or chocolate chips), baking powder, baking soda, salt, sugar and spice.
Grease an 8x8 glass baking pan or line it with parchment paper. Pour in the mix and spread it evenly. Sprinkle a little extra sugar over the top.
Bake on the middle rack for about 30 minutes. Being sure the center is set.
Allow it to cool. For the cream, drain the cashews and put them in a food processor or blender with the coconut milk, honey and lemon juice.
Process until completely smooth, scraping down the sides as necessary. It will have a bit of texture to it.
The cream will keep in the fridge for about a week. I prefer to add a bit of the cream to each piece as eaten, not frost the whole cake. Finish with a sprinkle of cinnamon.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🎂Cake

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 114 weeks ago

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