-
Prep time
20 minutes
-
Cook time
50 minutes
-
Serves
12
Author Notes
High fiber breakfast or snack cake perfect for anytime of day. —nicolelupu
Ingredients
-
1/2 cup
coconut oil (melted and cooled)
-
3
ripe or overripe bananas
-
2
eggs (pasture raised)
-
3 tablespoons
maple syrup (divided)
-
1 1/2 teaspoons
almond extract
-
2 cups
Bob's Red Mill Paleo baking flour
-
1/2 teaspoon
baking soda
-
1 teaspoon
salt
-
2 tablespoons
psyllium husk
-
1 1/2 tablespoons
poppy seed
-
1/2 teaspoon
cinnamon
Directions
-
Preheat the oven to 350 degrees and spray a loaf pan with coconut oil spray, set aside.
-
In a large bowl combine mashed bananas with coconut oil, almond extract and 2 tablespoons of the maple syrup. Add eggs one at a time.
-
In another bowl whisk the baking flour, psyllium husk, baking soda, baking powder and salt.
-
Slowly add the dry ingredients to the wet and then add your poppy seeds and mix to combine.
-
Pour into prepared loaf pan and bake for 45-55 mins or until a toothpick comes out clean.
-
Roughly chop the almonds and combine with remaining tablespoon of maple syrup and cinnamon. Drizzle over top of warm cake.
-
Allow to cool then slice and serve. Top with fresh jam or butter.
See what other Food52ers are saying.