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.
Ingredients:
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
Directions:
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.
