Chocolate Banana Paleo Cake

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Chocolate Banana Paleo Cake
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Cake ingredients & bundt pan
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Cake ingredients & bundt pan
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Grease the pan with oil or butter
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Batter goes into the pan
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Cacao and bananas make perfect match
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Batter ready to be baked
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Before the glaze goes on top
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Chocolate Banana Paleo Cake
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Chocolate Banana Paleo Cake
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Chocolate Banana Paleo Cake

Text, photos and food cooked by Michal Martinek

Apr 15, 2018

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Chocolate Banana Paleo Cake

I call it a cake—because I made it in a pretty, pinwheel-shape Bundt pan I saw in a store and just had to own—but the batter is amazingly flexible, and you can equally pour it into a loaf pan, cake pan, or muffin tin. It will get you different shapes or slices, but the end result should be the same: a dessert (or breakfast pastry) with silky, dense texture and irresistible chocolate-banana taste. Even better, it’s gluten-free and paleo (if you skip the glaze), and the recipe easily doubles or triples.

O

Serves 4–6
¾ cup almond flour
¼ cup coconut flour
¼ cup unsweetened cacao
1 teaspoon baking soda
¼ teaspoon salt
3 eggs, lightly beaten
1 cup mashed very ripe bananas (about 2 medium bananas)
¼ cup maple syrup or honey
2 tablespoons vegetable oil or melted coconut oil
1 teaspoon vanilla extract
Glaze
2/3 cup sifted powdered sugar
3 teaspoons freshly squeezed lemon juice

1

Preheat the oven to 350 degrees. Grease a 6-cup/1.4-liter Bundt pan (or 5x8-inch loaf pan) with vegetable oil or butter.

2

Mix the flours, cacao, baking soda, and salt in medium bowl. Mix the eggs, bananas, maple syrup, vegetable oil, and vanilla extract in another medium bowl. Fold the dry ingredients into the wet, and whisk to blend completely.

3

Pour the batter into the prepared pan, and bake in the oven for 30 minutes. Test with a cake tester or a toothpick inserted in the middle—the cake is ready when they come out clean. Let sit for 15 minutes, and then run a knife around the edges of the pan to help release the bread. Invert onto a cooling rack, and let cool completely.

4

To make the glaze, combine the sugar and lemon juice in a small bowl and whisk for 5–8 minutes, until smooth and glossy. Drizzle the top of the bread with the glaze. Let firm at room temperature for about 45–60 minutes. Slice and serve. Store covered in the refrigerator for up to 4 days.

Tip

Whatever pan you use, fill it only ¾ full to avoid messy overflow in the oven. If you’re using a muffin tin, start testing for doneness with a cake tester after about 15 minutes of baking.