These cakes are basically a dream come true. Being super easy to make, incredibly yummy, and made with very healthy ingredients, it’s no wonder these are my new favorite treats! Which is a big compliment to them, considering treats are my favorite things on earth (sorry, family!).
Tonight I was craving banana bread. But not just plain ‘ole banana bread; it had to have more depth, more parts to it. Enter… Banana Crunch Cakes!
The little cakes took me a very short amount of time to make, and-oh! the ramekins.
Best. Christmas. Present. Ever.
My ramekins have the capacity of one cup, but I suppose any size ramekin would work for this recipe, just keeping in mind that the baking times may differ depending on the depth of the dish.
Feel free to change up some of the flavors, adding either vanilla, almond, or coffee extracts if you feel adventurous, and tell me how it went in the comments below.
I hope you enjoy these paleo, grain-free, dairy-free cakes, which are sure to warm up your entire house and heart! And taste scrumptious in your mouth.
Makes three medium-size individual cakes.
2 eggs, at room temperature
2 Tbs coconut oil, melted, plus more for greasing
2 very ripe bananas, chopped
1 Tbs maple syrup or honey*
3 Tbs coconut flour
¼ cup blanched almond flour
½ tsp baking soda
¾-1 tsp espresso, finely ground**
For the crunch:
1/3 cup banana chips, coarsely chopped
¼ cup walnuts, chopped
1. Preheat your oven to 375 degrees and oil three medium-size ramekins (the kind with a 1 cup capacity).
2. Mix the eggs, coconut oil, bananas and maple syrup (if using it) in a large mixing bowl and mash the bananas using the back of a large spoon or a fork.
3. Once the mixture is smooth, stir in the coconut and almond flours, baking soda, and espresso (if using it).
4. Spoon the mixture into the three ramekins, then sprinkle the crunch on top.
5. Bake the cakes for 23-25 minutes, then let cool for 5-10 minutes (for your tongue’s sake) and serve!
*The maple syrup (or honey) is completely optional; if your bananas are really sweet, you may not need it.
**The espresso is optional, but adds a great depth to the cakes. If you want a stronger coffee flavor, feel free to use up to 1½ tsp espresso.