Today is my birthday, so I thought sharing a cake today would be only appropriate. I didn't make this cake today, however, but made it sometime early summer.
Banana bread has always been one of my favorites. Since going gluten-free, I've made lots of different versions. Up until now, my best recipe has been my original banana cake recipe. Then there was a banana cake made with oatmeal. There was also my gluten-free whole-grain banana bread, which I adapted from my favorite wheat-based recipe when I first went gluten-free. And now there is this banana cake. Made with grain-free flours, left-over soured milk, and bananas, this banana bread is easy to digest, primal and absolutely delicious! I also love it because it give me a use for raw milk that has gone a little bit too sour to be palatable. Raw dairy is so valuable nutritionally, it's such a waste to not use it!
I've made this recipe twice now, and it's been fantastic. The first time I made a frosting over the whole cake made with peanut butter, butter, yogurt and coconut oils. It was fantastic and I ended up eating it for breakfast because it had enough protein and fat to make my metabolism happy :) The pictures you see here have one layer of a peanut butter-butter frosting in the middle, but not over the entire cake. I hope to tweak my peanut butter recipe, get it just right, and then share it with you. For now, feel free to mix equal parts, butter, fresh ground peanut butter, a few drops of Stevia clear, and vanilla extract together to make a wonderfully nourishing peanut butter filling for the middle of these cakes. And be sure to share with family! It's so good (and makes a lot) so sharing should be mandatory! This cake is also completely unsweetened (bananas only) and it's Primal!
makes two 9" rounds
1 cup blanched almond flour - source
1 cup organic coconut flour - source
3 cups ripe bananas, mashed
6 small real eggs
2 cups soured raw milk
1 T warm spice blend (mine was a mix of cinnamon, cloves, ginger, cardamom, nutmeg, allspice)
1 T vanilla
1 tsp baking soda
1/2 tsp unrefined sea salt
2 T grassfed butter (to grease the pan) - source
To make your banana cake:
1. Preheat the oven to 375 degrees (convection or non-convection, same results for this cake). Use your fingers to butter the cake pans liberally.
2. In a large bowl, mash bananas, whisk in eggs, sour milk, and vanilla.
3. In another medium sized bowl, combine flours, baking soda, and sea salt.
4. Mix wet ingredients into dry, using a spatula to incorporate.
5. Distribute batter evenly between both pans. Bake for about 35-40 minutes or until sides have pulled away from the pan and top is golden brown. When the cakes have cooled, remove from pans by gently inverting them onto your hand or a plate. Wait until cakes are completely cooled to frost, if desired.
|Texture up close.|
This cake has quickly become one of my favorites, I hope you enjoy it too!