A cake in an 8 inch diameter or 12 mini bundt cakes or muffins
3 ripe bananas
1 cup almond flour
½ cup dried pineapple, pulverized
½ cup coconut flakes
1 tsp baking soda
1/2 tsp salt
3 eggs
1/3 cup of birch sugar
1 tsp vanilla extract
4 tbs of almond or grapeseed oil
½ cup of coconut milk
½ cup pineapple juice
2 tbs lemon juice
4 tbs birch sugar
1 tsp agar agar

I could not wait to share this recipe with you. Well, it has been some time since I made a banana cake. The best is chocolate, banana and almond. And this is what I made a week ago: a  chocolate banana cake with some raspberries. Delicious, but this is so obvious. How about a new taste. How about some new idea, perhaps a tropical taste? I had those pineapple candies, sitting therein a cupboard for a long time, and looking at hose a pineapple, banana and cocnut idea came to me.  So I made them. In a mini bundt form, beatiful shape, but the taste. Oh-so-divine. Low fat, gluten free, refined sugar free. Moist, aromatic and delicious. Will definitely make’em again. Hope you will too.


Lilia, xoxo

Remove the bananas from their skins and mix to have smooth pulp. Separate the eggs. Whip the egg whites until stiff, put aside. In a separate bowl whip the egg yolks with birch sugar until pale and fluffy, add soda and salt and beat for a few minutes more. Then add  to the beaten yolks the bananas, pulverized pineapple, coconut flakes with vanilla and oil and beat for a while more for the ingredients to be combined. Then add the beaten whites in three additions. Transfer the batter  into the tin coated with butter and lined with parchment paper or little bundt cakes or muffin pans. Bake in the preheated oven at 180 degrees for 35-40 minutes, until toothpick inserted into the cake comes out dry. While the cake is cooling down  combine the coconut milk with pineapple juice, birch sugar and cook until reduced by ¼. Mix in the agar agar and once the sauce has started to boil turn off the heat. Drizzle the glaze over the cakes and sprinkle with coconut flakes.

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