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Banana Cake with Coconut Chocolate Frosting

I feel like it’s been a while since I posted up a delicious recipe. Truth is, it HAS been a while and I’ve been one busy girl. I was super busy preparing and prepping for my newest online program, Healthy Hormones for Women and in all honesty, I got busy taking care of me. 

As you know, I’m on a mission to heal my hashimoto’s and a part of that healing journey is slowing down and not filling my plate up with so much stuff – which is much easier said than done. I’m sure you know what that’s like!

In fact, I have so many new and delicious recipes to share with you that I haven’t even had a moment to post them. But this amazing grain free, gluten free Banana cake couldn’t wait another minute!

I’m so excited to share this recipe with you for a few reasons:

  1. This cake is insanely delicious and light
  2. It’s grain free and gluten free – yay!
  3. It’s incredibly easy to make
  4. The coconut chocolate frosting is the best thing in life – like ever!

You know I am a baking enthusiast right?! Especially since being more conscious about grains, baking has taken on a whole new level of creativity. And truthfully, with the amazing selection of gluten free and grain free flours nowadays, it isn’t that difficult to bake something healthy, delicious, AIP friendly and low inflammatory.

With the holidays just around the corner (I mean honestly, can you believe christmas is almost here?!), I’m excited to get back into the kitchen and bake up something sweet to enjoy with my family over the holidays. This cake is definitely a winner and I’ll be sure to bring it to our family Christmas party. 

I hope you enjoy it as much as I do and if you’re looking for a delicious and healthy treat for your holiday parties, trust me, this cake is for the WIN! And the best part, no one will know it’s grain free and gluten free (unless you tell them of course!). Plus, topped with the Coconut Chocolate Frosting – you are sure to win over everyone’s heart. 

As a bonus, the frosting works great as a dip for fresh berries and fruits. #score

Banana Cake with Coconut Chocolate Frosting
Serves 10
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Dry Ingredients
  1. 1 cup coconut flour
  2. 3/4 cup arrowroot powder
  3. 1 teaspoon cinnamon
  4. 2 teaspoons baking powder
  5. 3/4 teaspoon baking soda
  6. 3/4 teaspoon sea salt
Wet Ingredients
  1. 4 ripe bananas
  2. 1 cup coconut oil, melted
  3. 1/3 cup lakanto or coconut sugar
  4. 10 large organic eggs
  5. 2 teaspoons vanilla extract
Coconut Chocolate Frosting
  1. 6 tablespoons coconut oil
  2. 4 ounces dark chocolate (I use enjoy life chocolate chips)
  3. 1/4 cup lakanto or coconut sugar
  4. 3 tablespoons arrowroot powder
  5. 1/3 cup coconut cream (place can of coconut milk in the fridge for a few hours then scoop out cream from the top)
Instructions
  1. CAKE: Preheat oven to 350F and grease a 9 x 12 baking dish (I used a round baking pan) with coconut oil.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a food processor, add all wet ingredients and combine until thoroughly combined. Once blended, add in dry ingredients and blend again. Alternatively, you can whisk the wet into the dry ingredients, but blended all together in the food processor creates a silky smooth batter.
  4. Pour batter into baking dish and bake for 37-40 minutes, or until a toothpick inserted into the cake comes out clean.
  5. FROSTING: In a saucepan ove medium heat, combine coconut oil, chocolate and sugar. Whisk until smooth and melted. Add in arrowroot powder and coconut cream. Which until creamy.
  6. Pour frosting into blender and blend on high for 60 seconds to create an ultra smooth and creamy texture (optional).
  7. Pour warm frosting over cake or set in the fridge for an hour to thicken up, then spread onto cake/cupcakes/or use as a chocolate dip with fruit.
Holistic Wellness https://holisticwellness.ca/
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Salted Caramel Pecan Cookies (Gluten Free & Dairy Free)

OMG! Guyyyysss… 

These cookies are the most insanely delicious out of this world treat I’ve ever made. Like for reals yo!

They are like last meal kind of good. Annnnnd they also happen to be gluten free and dairy free. 

But let’s get real for second, ok? 

Just because they are a healthier cookie, doesn’t mean you should go ahead and eat like 10 at a time. I often find people consuming waaaay too many baked goodies just because they contain healthier ingredients. 

I wish I could say these treats were sugar free, but they aren’t. They DO however contain way healthier sugars than most treats and they DO contain less sugar than your standard pecan cookies.

And I must say, I’m pretty damn proud of myself for mastering a caramel sauce that adds that extra bit of pizazz to this recipe. 

Have you ever attempted to make caramel sauce before? 

I’ve poked around online looking for caramel sauce recipes and ALL of them mentioned needing a baking thermometer and having to get the sauce to the absolute perfect temperature and how to meticulously stir the sauce a particular way. Blah, blah, blah. 

That just didn’t fly with me and so I went ahead and decided to shortcut the sauce and it turned out perfectly! There’s a good chance you’ll be licking caramel sauce off your fingers. I sure did! 

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So being that the holidays are vastly approaching I do hope that you will add these delicious gems to your repertoire. I promise your guests are going to love them, and theres a good chance you and your kids will end up eating them before the guests even arrive!Screen Shot 2016-11-14 at 6.52.50 PM

If you’re looking for more delicious Healthy Holiday Desserts and Treats, be sure to check out my cookbook HERE. It’s loaded with amazing gluten free desserts, many of which are dairy free and all are free of refined sugars. From lemon shortbread cookies, to decadent brownies, to peanut butter and jelly bars, you’ll be drooling from the very first page! Click here to get your copy. 

And now, let’s get to these Salted Caramel Pecan Cookies that will knock your socks off!! (Ok, maybe you want to keep them on – It’s getting cold out there!).

Enjoy! xoxo

 

 

Salted Caramel Pecan Cookies
Yields 25
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Prep Time
20 min
Cook Time
9 min
Total Time
30 min
Prep Time
20 min
Cook Time
9 min
Total Time
30 min
CARAMEL SAUCE
  1. 1/2 cup coconut milk, unsweetened
  2. 1/3 cup coconut sugar
  3. 1/3 cup cane sugar
  4. 1 1/2 tsp vanilla extract
  5. 1/2 tsp sea salt
COOKIE DOUGH
  1. 2 cups almond flour/meal
  2. 1/2 cup pecan flour/meal (simply grind fresh pecans in a blender or food processor to make flour)
  3. 1 tbsp coconut flour
  4. 1/3 tsp baking soda
  5. 1/4 cup coconut oil, melted
  6. 2 tbsp raw honey
  7. 2 tsp vanilla extract
  8. 25 pecans, raw and unsalted
Instructions
  1. FOR THE CARAMEL SAUCE: In a small saucepan medium heat, combine coconut milk, coconut sugar and cane sugar.
  2. Bring to simmer and stir constantly. Once mixture begins to boil, add in vanilla extract and salt, continuing to stir.
  3. Cook caramel sauce roughly 4-5 minutes until slightly thickened.
  4. Remove from heat, pour into a glass bowl and let cool.
  5. FOR THE COOKIE DOUGH: Preheat oven to 375F. In a medium bowl, combine almond flour, pecan flour, coconut flour, and baking soda.
  6. In a small bowl, whisk together melted coconut oil with honey and vanilla extract.
  7. Pour wet into dry ingredients and stir together until a dough starts to form.
  8. Add in 1/2 cup of the caramel sauce to the dough. This is when the dough will start to come together. Stir until well combined.
  9. TO MAKE COOKIES: Using your hands, grab roughly 1 tbsp of dough, roll into a ball and place onto a baking sheet lined with parchment paper, leaving about 2 inches apart between each cookie.
  10. VERY slightly, flatten the cookies, and using your finger, poke a hole into the cookie (DO not poke all the way through).
  11. Pour caramel sauce into the hole and top with a pecan. Continue this process until all cookies are complete.
  12. Bake in the oven for 9 minutes at 375F.
  13. Remove and let cool.
Notes
  1. *I had a little extra almond flour left along with pecan flour, so I added it to the cookie dough mixture. I got 25 cookies out of this batch.
  2. *Depending on what size you make your cookies, you may have a little more or less than 25.
  3. *If you stick to the exact measurements, you should have roughly 15-20 cookies out of this batch.
  4. *You will have leftover caramel sauce. At least I did. I used this in my Pumpkin Spiced Lattes and coffees. It was delicious!
  5. *You can drizzle leftover caramel sauce over fruit or coconut bliss ice cream for an extra treat!
Holistic Wellness https://holisticwellness.ca/

 

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