Bananas, coconut, blueberries – oh my! Here’s my recipe for an easy, gluten free, dairy free, Paleo-style cake that hits the spot before or after exercise. And it’s great for breakfast, too.
First off, you should know I hardly ever measure, so this turns out a little differently each time. And I’m using the Lite Coconut milk from Trader Joe’s because it’s all they have. If you use full-fat coconut milk, the texture is even creamier, and very filling! In fact, a one inch square of this before a run seems to do the trick for me.
Also, If you leave out the coconut flour and baking powder, you’ll get more of a custard thing, like Robin makes over at Every Mom to Iron Mom, which is amazingly good too. I bake this because I don’t have a microwave, but Robin nukes it, and says it’s delicious.
If you’re off sugar, the sweetness of the bananas is plenty sweet! My kids like this, but not as much as “real” cake, of course. But whenever my son has to go off diary and wheat (long story, his allergies come and go) he is happy to have this available.
1/2 can of coconut milk
1 Cup of coconut flour
1 Tablespoon of baking powder
1 Cup of blueberries (optional!)
1/2 cup large flaked, unsweetened coconut (you can buy this in bulk at WholeFoods or your local health food store)
Oil an 8×8 pan (I use Trader Joe’s Grapeseed oil, but you can use spray oil, too.) In a bowl, mix up the smooshed bananas and beaten eggs and coconut milk. Add the coconut flour and baking powder and stir until blended. Add more flour if it seems too runny. Add more coconut milk if it seems too dry. Be brave, guess and check, you can do it! If you like lots of coconut, add some extra flaked coconut to the batter now. Fold in the blueberries. Spread the batter in the pan, and sprinkle flaked coconut on top, pressing it into the batter a bit.
Bake at 350′ until it’s done! Usually takes 40 minutes or so. Stick a fork in it – if it’s too gooey, it’s not done! I can usually smell it when it’s done, and the coconut gets lightly brown.