My best friend Emily of Whisk and Whittle makes this amazing cake with caramelized bananas and Nutella. If you are in the mood for all the butter, flour, and sugar (which sometimes I am!), her cake is definitely the winner. But last week I was in the mood for that cake, but I wanted a healthier version. I decided to adapt the recipe from my Maple Pecan Banana Muffins to make a healthy gluten-free/refined sugar-free version. And while it is a different cake experience completely, it turned out great!
And no, it wasn't my birthday. But I thought a birthday cake was appropriate to share that I'm having a baby! This baby will have to wait until late July/ early August for this cake, but you don't have to.
5 very ripe bananas
3 tbsp coconut oil
4 tbsp organic grade b maple syrup
1/2 vanilla bean scraped (or 1 tsp vanilla extract)
2/3 cup coconut flour
pinch of salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1 tbsp butter (coconut oil will work but will have less caramelization)
1 tbsp coconut sugar
8 oz. cream cheese (I used greek yogurt cream cheese - it has more protein but will give a tangier flavor)
1/2 cup coconut sugar
1 tsp vanilla extract
1/3 cup dark chocolate chunks
3 tbsp milk or coconut milk
1 tbsp honey
1 tbsp butter or coconut oil
Preheat oven to 350 degrees and grease two 6 inch cake pans (or line with parchment paper). In a large bowl mash bananas until mostly smooth. Add the eggs, oil, syrup, and vanilla and beat with a mixer until combined. In a small bowl, whisk together the dry ingredients. Add the dry ingredients to the wet mixture and stir until just combined. Split the batter between the two pans and bake for about 45 minutes or until a toothpick comes out clean. Cool on wire rack.
While the cakes cool, mix the cream cheese, vanilla, and coconut sugar with a hand mixer. Set aside.
Next, heat butter or oil in a small skillet. Slice bananas and add them to the hot skillet. Sprinkle coconut sugar on top and stir to coat. Cook on medium heat until bananas and sugar begin to turn brown and caramelize. Remove bananas from pan and set aside.
In a small sauce pan, heat coconut milk, honey, and butter/oil until almost boiling. Remove from heat and stir in chocolate chunks until melted. Set aside and allow to cool.
Ice the top of the first cake layer with the cream cheese frosting. Place caramelized bananas on top in an even layer. Place the second cake on top and frost the entire cake with the remaining cream cheese frosting. Once the chocolate mixture is completely cool. Drizzle on top, spreading with a spatula to cover the whole top and allowing small amounts to drip over the sides. Leave as is, or use a spatula to create a marble effect by combining with the cream cheese frosting. Slice and serve. Store in refrigerator for up to one week.
Have any tips for a first time mom? Any natural pregnancy books or organic baby products to recommend? Please leave any suggestions in the comments below!