Does anyone else have a dog-eared folder full of recipes? I love rustling through my folder because every now and then I find a recipe I have forgotten about. It’s like discovering a long lost friend as anything that gets to go in my folder has been taste tested and passed the kiddie test.
Yesterday I found this little beauty again- a banana cake recipe. It’s very different from my other banana cake recipe, the honey-glazed banana cake, and is more of a traditional banana cake, albeit with chocolate chips. It’s a good cakey texture and would withstand the rigours of a school lunchbox easily!
This recipe is from the days when we were first looking at eating naturally, when my daughter had a dairy intolerance. I found the recipe about 4 or 5 years ago and I honestly don’t know where it’s from. This is a bit frustrating as it’s ethical to give credit when using a recipe. Even when it’s tweaked and adjusted. It’s just polite to credit the source of a recipe. So if anyone knows where this is from please let me know and I will update the post…
The recipe is Paleo and low in sweeteners. The chocolate gives it an element of sweetness- I use Lindt 90% dark chocolate so not overly sweet. You could leave the chocolate out but it’s way more tasty with it in it according to the kiddies! This was a also super easy bake- everything in one bowl and mixed together with a fork. No need for the food processor either. Plus all the ingredients are all found in a paleo pantry.
It is honestly so yum and really good with a cup of tea. In my view it bridges the divide between kids baking and grown-up baking nicely. This would go equally well at a kids birthday party and a ladies afternoon tea!
- 2 ripe bananas
- 3 eggs
- 1 tsp vanilla extract
- 2 tbsp honey
- 2 tbsp coconut oil (melted and cold)
- 1 cup of almond flour
- 4 tbsp arrowroot flour
- 1 drop of doTerra Cinnamon oil
- 1 tsp baking soda
- pinch sea salt
- 50g to 100g of very dark chocolate, finely chopped
- Preheat your oven to 160°C (320°F) and line a loaf tin with baking paper.
- Mash bananas with a fork in a mixing bowl.
- Add eggs, vanilla extract, honey and melted coconut oil and mix well.
- Add dry ingredients, Cinnamon oil and chocolate and combine.
- Bake for 45min or until an inserted skewer comes out clean.
- Allow to cool before removing from tin.
- Keeps for up to a week in the fridge and can be frozen.