Oh how I crave these. Nick (in these parts, formerly known as The Boyfriend) is definitely the baker in our house and this is absolutely my favorite of his creations. While these cakes may not be Whole30 in philosophy, the ingredients are compliant and with no added sugar, I feel pretty okay with the occasional indulgence to satisfy a sweet tooth craving.
2 ripe bananas
1/2 cup almond flour*
1/2 cup avocado or coconut oil
1 tsp baking powder
1/2 tsp vanilla (optional)
Blueberries or Enjoy Life chocolate chips (optional)
Pinch of salt
* Please note, while coconut flour is likely an acceptable substitute for anyone with almond allergies, I have not fully “road-tested” that recipe, so please proceed with an open mind if you plan to swap out the almond flour for something else.
Preheat your oven to 325*F (convection setting).
In a medium-sized mixing bowl, use a fork to mash up two ripe bananas.
Add almond flour, eggs, oil, baking powder, vanilla (if using), and a pinch of salt to the bowl. Using your fork or a baking (silicone) spatula, mix well to make a uniform batter.
If adding chocolate chips or fruit, gently fold into the already-mixed batter.
Using a silicone brush or paper towel, Grease the bottom and sides of your baking pans.
Fill the baking pans to the top rim – not overflowing, but very full.
Bake for 18-20 minutes or to desired done-ness. Nick and I both like our baked goods to be pretty fudgy in the middle so we rarely go over 20 minutes.
Once your “cakes” are baked, remove from the oven and let cook for … probably five minutes, but I rarely make it beyond two.
At this point, we usually just put our little baking pans on a small plate and eat them immediately, but you’re welcome to wiggle the cakes out of the pans if that’s your preference!