Banana Coconut Cake Recipe
1/2 cup almond meal (raw almonds in the food processor)
1 tsp baking soda
Pinch of salt
1 tsp ground cinnamon
1/4 cup raw honey
1/3 cup coconut oil, melted
1 tsp real vanilla extract
4 ripe bananas, the riper the better
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate bowl, except the bananas.
Put the bananas in your food processor and process them to a creamy consistency.
Add the dry ingredients and pulse the food processor.
Add the wet ingredients and pulse the food processor until you have a cake batter.
Pour the cake batter in a greased loaf pan.
Cover the pan in foil.
Bake in the oven for 55 minutes.
Let it cool completely. VERY important. It will fall apart if not cooled completely.
Remove from pan, cut and serve.
Oh That's Not All! You've Got FRENCH TOAST the Next Morning!!
Oh no she didn't say "French Toast" ... yes, I did! This cake is so yummy the next day. Take it out of the refrigerator and cut it into thick slices, you don't need to dip it egg. Just place it in a non-stick pan and warm it up. It tastes just as yummy the next day warmed up for breakfast FRENCH TOAST!
I made this for my family and they loved it. The kids really love having something sweet along side their salty bacon too!
Here's How I Make Gaps French Toast
Heat up a pan.
Place the slices on the pan (no egg required).
Fry on each side until slightly golden brown.
Serve warm next to your breakfast items.
You can top with butter, but not necessary, it's very moist.