Try this banana cake made with almond flour, full of crunchy poppy seeds and a vanilla bean frosting made with real cocoa butter. (Paleo & Gluten-free)
Here is a new way to use those extra bananas you have lying around and turn them into a delicious, soft and moist cake. Adding some poppy seeds, gives the cake a great crunch and some texture.
This recipe is made free of refined sugars or flour and is topped with a dairy free, creamy white chocolate frosting.
Banana Poppy Seed Cake with White Chocolate Vanilla Bean Frosting
- 2 cups blanched almond flour
- ¼ cup golden flaxseed meal
- ¼ cup tapioca flour
- ⅓ cup unrefined coconut sugar
- 1 teaspoon baking soda
- 1 tablespoon poppy seeds
- ½ teaspoon fine himalayan salt
- 1 cup bananas, mashed
- ½ cup full fat coconut milk
- 4 tablespoons coconut oil, melted
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- In a large bowl mix the almond flour, flaxseed meal, tapioca flour, coconut sugar, baking soda, poppy seeds and salt.
- Place the banana, coconut milk, coconut oil, eggs and vanilla extract in a food processor and process until everything is combined.
- Using a rubber spatula, mix dry and wet ingredients together to form a batter. Do not over mix.
- Line an 8×8-inch baking pan with parchment paper, covering all 4 sides then pour the mixture evenly in the pan.
- Bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 30 minutes.
- set pan on a wire rack and allow cake to cool
White Chocolate Vanilla Bean Frosting:
- Process all frosting ingredients in a food processor, except for the water (or milk), until creamy and smooth.
- Add water or milk, 1 tablespoons at the time, until the desired consistency is achieved.
- Spread icing evenly over the cake.
Nutrition per serving
Recipe serves 10+ people.