INGREDIENTS:
BANANA CAKE
4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
1/2 cup melted coconut oil
1/4 cup maple syrup
2 eggs
2 teaspoons vanilla extract
1 1/2 cups self rising flour or gluten flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup shredded sweetened or unsweetened coconut flakes
CHOCOLATE FUDGE FROSTING
2 ounces cream cheese, at room temperature
1 stick (8 tablespoons) salted butter, at room temperature
1 cup monk fruit powdered sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 cup canned coconut milk
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease an 8-inch square baking pan. Line with parchment paper. 2. In a large mixing bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the coconut flakes. Pour the batter into the prepared bread pan. Bake for 30-40 minutes, or until center is just set. Remove and let cool for at least 30 minutes before frosting. 3. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until light and fluffy, about 2 minutes. Add the powdered sugar, cocoa powder, and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the coconut cream until combined. 3. Spread the frosting over cake. Slice, snack, and enjoy!
NOTES:
Storing: this cake keeps well for 3-4 days at room temperature.
To cool cake quickly for frosting: place in freezer for 15 minutes. Remove and frost.
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