My husband's grandmother just celebrated her 89th birthday, so we decided to have a special celebration at our house with the kiddos. It's not everyday you turn 89! So we wanted to have a little cake and sing to make it extra special.
This recipe is wonderful to make with little helpers. Lots of opportunities for measuring, stirring and mixing.
I also added a super easy glaze which I will detail below. Since I will not be eating this cake I used milk to make the glaze, but you could just as easily use almond or coconut milk for a dairy free glaze.
With a few candles you've got a lovely cake!
Paleo Chocolate Swirl Banana Cake
3 cups almond flour
1/2 tsp baking soda
1 tsp cinnamon
3 bananas, mashed
2 tbs oil, whatever oil you prefer to bake with (examples would be walnut, coconut, even olive)
1/4 cup maple syrup
1 tsp apple cider vinegar (ACV)
1 tsp vanilla extract
Chocolate Swirl (optional)
1 tbs cocoa powder
splash vanilla extract
1 tbs maply syrup
1/2 tbs oil
splash of your preferred milk, if needed
Glaze (optional and not paleo)
1/4 cup powdered sugar
splash vanilla or maple extract
couple tablespoons milk of choice, starting with just one, and add more until reaching desired consistency
Preheat your oven to 350. I prefer to line a 9" square pan with parchment, but grease yours if you don't like or don't have parchment.
Mash your bananas and mix in your eggs, oil, syrup, ACV, and extract. In a separate bowl, mix your almond flour, baking soda, cinnamon, and salt, and then add wet to dry and incorporate.
Pour your batter into your baking pan. In a small bowl, mix up your chocolate swirl. Pour it over top of the batter, and with a sharp knife or toothpick, swirl the chocolate mixture around until it's well distributed. I had some additional leftover that I just drizzled on the top. Bake at 350 until a toothpick comes out cleanly- start checking at 20 min.
When the cake has cooled you can pour your glaze on top, and use the back of a spoon to distribute.
While this cake is grain and dairy free, it does have almond flour so is certainly not suitable for those with nut allergies. There are scores of coconut flour banana bread recipes available however. I have one on this blog, but it uses sugar-free sweeteners, which I no longer use or approve of. It would be easy enough to sub out the SF sweetener for maple syrup or whatever, but I would rather put up a new recipe than link to that one.
When it comes to baking, at this point my personal stance is that there are really no baked-goods that I should be eating, as I no longer eat artificially sweetened things, and cannot really tolerate the carbs or sugar anyways. Whatever I bake is going to be for friends and family, and I want to be sure everything I use is natural, free of pesticides or chemicals, and as healthful as possible.