Banana and Almond Cake (or Bread) with Coconut Butter Frosting: Gluten, Grain and Sugar Free (Paleo, Vegan options)

Delicious refined sugar and gluten free moist banana bread/cake that is filled with the natural sweetness of ripe bananas and the nutty flavours of almonds! A classic favourite topped with coconut butter frosting, this is sure to please!

Ingredients

• 3 large ripe bananas chopped into small pieces
• *3 flax eggs or eggs if not vegan
• 2 cups almond meal/flour
• 2.5tbsp coconut flour
• 2 tsp vanilla extract
• 3tbsp honey (not vegan!) or maple syrup
• 1tsp baking powder gluten free
• Pinch of sea salt
• 2tsp cinnamon
• 1tsp nutmeg
• 1tsp Apple cider vinegar
• 1/4 cup almond butter
• 1/4 cup butter

1. Preheat oven to 180 C
2. Mix together all dry ingredients
3. Make a well and add eggs, butter, apple cider and vanilla extract
4. Mix gently
5. Add bananas and mix gently until combined
6. Pour into a lined tray
7. Bake for 30 minutes then cover top with foil and bake for a further 10 (this prevents cake from browning on top before it’s baked through

Coconut butter frosting

• 1/2 cup of coconut butter (not melted!)
• 1/2 cup coconut oil or butter (I prefer butter taste!) not melted!
• 1tbsp lemon juice
• 2tbsp desiccated coconut
• 2tbsp honey or maple syrup
• 1tsp vanilla extract or essence
• 1/2 banana chopped into small pieces
• Optional: dedicated coconut for sprinkling

1. Blend all ingredients except banana in a food processor or blender
2. Spoon into a bowl and mix in banana
3. Spread onto your cake or bread
4. If using sprinkle on desiccated coconut

How to make flax eggs

For 1 flax egg you need:

• 1 tbsp flaxseed meal
• 2.5 tbsp Water

So for 3 flax eggs do the following

1. Add 3tbsp flaxseed meal and 7.5tbsp water to a bowl
2. Stir together and let it sit in fridge for 20 minutes or so