|Cinnamon Swirl Banana Cake|
Cinnamon Swirl Banana Cake
Adapted from: Paleo on Main Street, 2011
Ingredients for cake:
3 ripe bananas, mashed
1 cup almond flour (aka, almond meal)
1/4 c coconut flour
1 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
1 Tbsp 100% pure maple syrup
1/2 c walnuts
Ingredients for cinnamon swirl:
1 ripe banana
1-2 Tbsp ground cinnamon (I use 1 Tbsp.)
1. Preheat oven to 350F. Coat 8x8 baking pan with coconut oil. (I place about 1/2 Tbsp of coconut oil in the baking pan and pop it in the oven for 1-2 minutes to let it melt and spread to coat the pan.)
2. Mix all of the cake ingredients, except the walnuts, in a medium bowl. Fold in the walnuts last. Pour the mixture into the pan.
3. For the cinnamon swirl, mash the banana and cinnamon together in a small bowl. Drop dollops of the mixture on top of the cake mixture in the pan. Cut through each dollop with a knife for the "swirl" effect.
4. Place the pan in the oven for 30 minutes or until a toothpick comes out clean. Allow to cool slightly and enjoy.
Calories: 251 Carbohydrate: 19 g Fat: 17 g Protein: 8 g Cholesterol: 70 mg Fiber: 4 g Sugar: 9 g Sodium: 166 mg
Excellent source of: vitamin B6 and E
Good source of: omega 3 fatty acid, riboflavin, vitamin B12, and magnesium