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