Thursday, February 7, 2013

yummy paleo banana cake

hey there, hi there, ho there!

long time, no see

i so wish i had more time to blog and less time to do laundry, homeschool, grocery shop, plan meals, raise kids, go to church...

wait a i don't!

i love all those things (well, maybe not laundry, so much) but i do love my not-so-terrribly mundane life of being a jesus-loving, homeschooling, food-obsessed mother and wife.

i am blessed.

so if the posts come fast and furious some weeks and a vast desert of time in between,

forgive me?

here's my latest...a yummy banana cake recipe that I found over at i didn't change a thing, it's his wholeheartedly and so, so yummy.

thanks, caveman :-)

  • 4 bananas, yellow (they do not need to be overly ripe but you can if you want)
  • 4 eggs
  • 1/2 cup almond butter (or any nut butter, i.e. macadamia, pecan, etc)
  • 4 tablespoons grass-fed butter, melted (can substitute coconut oil)
  • 1/2 cup coconut flour
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt

  • Instructions
    1. Preheat your oven to 350 degrees fahrenheit
    2. Combine your bananas, eggs, and nut butter, and grass-fed butter in a blendtec, blender, food processor, or mixing bowl and mix well (if using a mixing bowl you need a good hand-mixer)
    3. Once all of your ingredients are blended, add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix well
    4. Grease a 9×5 glass (see notes) loaf pan with a fat of your choice (I used grass-fed butter).
    5. Pour in your batter and spread it evenly throughout
    6. Place in your preheated oven and bake for 55-60 minutes or until a toothpick inserted into the center comes out clean
    7. Remove from oven and flip your bread out onto a cooling rack
    8. Slice and serve
    nom nom

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