Well this one is just lovely. Super lovely. Friends that pop over for coffee never know that there isn’t any wheat flour in this luscious cake, nor is there much sugar. Just the sweet taste of banana. Again, we use some dairy but you could experiment with coconut milk and fat if you wanted to make it purely paleo. I’ve not tried it but most recipes I have experimented with are ok swapping out the dairy elements for coconut.
This recipe comes from the cookbook, Primal Cravings from www.health-bent.com – a totally brilliant ancestral eating and fitness UK based site. They have loads of awesome recipes and primal resources. I have been asked for this recipe so often that I’m putting up here but for more just-as-amazing recipes for your ancestral foodie needs, please pick up a copy of this book.
This loaf is great with a lemon, chocolate or toffee icing - we grind up coconut sugar to replace normal icing sugar to make icing. Or is great with a lemon flavoured cream cheese frosting. Or is superb simply sliced on it's own or with a generous slab of better spread across it. Yum!
- 1/2 c melted butter
- 1/2 c maple syrup
- 1 c mashed banana (2-3 ripe bananas)
- 4 eggs
- 1/2 c coconut flour
- 1/2 c tapioca flour
- 1 t baking soda (I use baking powder)
- 1 t cinnamon
- 1/2 t ground ginger
- 1/2 t ground nutmeg
- 1/2 t ground cloves
- (Optional) 1/2 c sultanas or raisins
- Heat oven to 175 degrees Celcius (My oven is fanbake).
- Grease a standard loaf tin or use a silicone one (this doesn't need greasing)
- Mix together butter and maple syrup, then add eggs and mashed banana.
- Add the dry ingredients and mix until combined.
- Add the sultanas at this point if you wish to add them.
- Pour into the loaf tin and bake for about 40mins. The actual recipe says 50-60 mins but keep checking.