Banana Coconut Cake

 

 

 

Banana-Coconut Cake

Free of gluten, dairy, refined sugar

2 oz coconut oil (1/4 cup)

2 ripe bananas

2 ½ oz honey (3 ¾ Tablespoons)

2 eggs, room temperature

1 t. almond extract

95 grams oat flour (scant 1 cup)

18 grams buckwheat flour (2 ½ Tablespoons)

33 grams almond flour (5 ½ Tablespoons)

42 grams unsweetened shredded coconut (about ½ cup)

1/8 t. sea salt

1 t. baking powder

1 ½ oz chopped dates

Preheat oven to 350° and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter)

Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.

In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.

Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.

Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe

Agave Sweetened “Vegan Coconut Cream Frosting” Recipe from Elena’s Pantry

Recipe source:  http://raisedfromscratch.com

 



Gluten Free Banana Coconut Upside Down Cake

 

 

 

Ingredients:

1 cake mix (we used a vanilla gluten-free mix)
3 eggs
1/4 cup coconut oil
2/3 cup sour cream
1/2 cup water
4-6 bananas, depending on size (we used 4 but they were big)
1 cup shredded coconut
1 cup brown sugar
1/2 cup butter
1 Tablespoon lemon juice

Directions:

Beat together cake mix, eggs, water, oil, and sour cream. We didn't have an electric mixer so we just used a spoon, but an electric mixer will make things easier.

Preheat the oven to 350 degrees and spray two 8 inch round cake pans with cooking spray.

Spread banana slices evenly across the bottom of both cake pans.

Melt brown sugar and butter until melted, in a medium saucepan on the stove. Add 1 tablespoon lemon juice and stir well.

Pour half of the brown sugar mixture over the banana slices in the cake pans.

Sprinkle the coconut on top.

Next, pour the cake batter on top of the coconut.

Bake at 350. Baking times will vary - ours took about 30 minutes, but yours could take more or even less. Check it by inserting a toothpick into the middle of the cake. The bottom of the toothpick might have some banana mush on it, but it's still done as long as there's no cake on the toothpick.

Cool on wire rack for 15 minutes before slicing and serving. This goes great with ice cream!

Recipe by:  http://slapdashmom.com/gluten-free-banana-coconut-upside-cake/