Gluten Dairy Refined Sugar Free Banana Breakfast Cake
This banana breakfast cake is so delicious you would have no idea it is healthy! I love to make this for guests first thing in the morning. Its warm, comforting and even has caramel.
Ingredients
- 7 ripe bananas (2 sliced, divided)
- 3 large eggs
- 1/2 cup coconut oil (melted)
- 1 cup maple syrup (divided, sub coconut sugar if you have it)
- 1/4 tsp cardamom
- 2 tsp ground cinnamon
- 2 cups cassava flour (or any GF flour)
- 1/2 cup coconut milk or cream (full fat)
Instructions
- Start by preheating your oven to 350 degrees F.
- In a medium bowl, mash together 5 bananas, eggs, coconut oil, 1/2 cup of maple syrup, cardamom and cinnamon until incorporated and there are no lumps. Next mix in the cassava flour (or any other GF flour that you have) until incorporated. Set aside.
- In a medium saucepan over medium heat, mix the other 1/2 cup of maple syrup and coconut milk/cream. Cook until the mixture bubbles then turn it down so it stays at a simmer. Once at a simmer, cook for 10-15 minutes until it coats the back of a spoon. Then pour the mixture into an 8x8 inch pan. Carefully place the remaining sliced bananas on top of the coconut caramel in a single layer.
- Finally, scoop the batter on top of the bananas and spread it so it is even. Bake until a toothpick comes out clean. About 40-45 minutes.
- Remove and let it cool for 10 minutes before flipping it onto a platter or cutting board. Divide and serve.
Notes
Not a fan of Bananas? Sub the bananas for apples. They will caramelize in the oven and taste just like a caramel covered apple. Bake this same recipe up in the fall and you have an instagram worthy basic b***h photo.