I’m all about the healthy baking and I’ve tried quite a few paleo/raw/clean recipes in the last 5 years but this would have to be one of the simplest banana recipe by far! plus its quite cost effective compared to a lot of other recipes around.
This recipe is SOOOO GREAT, because the mixture is so versatile. If you’re not so much of a sweet tooth you can make it into banana bread, add nothing and just bake in a loaf tin. For banana muffins, you could try adding some berries or raw chocolate bits into the batter to mufinize your mixture. Or my favourite version is to whip up some raw cashew icing to go on top and this banana mixture becomes a delicious cake!
Paleo Banana Cake Recipe
- 3 large ripe bananas, mashed
- 3 eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoon mesquite powder
- 2 cups almond meal/flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¼ teaspoon Himalayan salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Preheat the oven to 180ºC and lightly oil your choice of tin.
- Add all of the ingredients for the banana bread to a blender. Blend until combined. **except if your adding extras for muffins, ie, Berries or chocolate bits. Leave these out and stir in once all other ingredients are blended**
- Pour banana batter into the prepared pan and use a spoon or spatula to spread the batter evenly.
- Bake for 40 to 50 minutes, until bread/muffins/cake tests clean. ** NOTE if your making into muffins will only need to be cooked for 25 to 35 minutes.**
- Allow to cool for 30 minutes.
- Run a knife along the edges between the bread and the baking pan in order to release the bread from the pan. Carefully turn out onto a cutting board.
- finish off as desired and enjoy!
Raw Cashew Frosting
- 1 cup raw cashews, soaked in boiling water 1-2hrs
- ½ cup coconut oil, melted
- 2 tablespoons of mastique powder or equivalent of any other raw sweetener if you prefer a sweeter taste
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons water
- Drain the soaked cashews from their water.
- Add all ingredients to the bowl of a blender or a food processor Blend until smooth and make sure everything is well incorporated.
- Taste test and adjust as needed: add more honey/mequite pewder for sweetness or more lemon juice for tang, or more vanilla for flavor.
- Transfer the frosting to a mixing bowl. Cover and place it in the freezer for approximately 30 minutes. Remove and use a hand mixer to whip until thick, about two minutes.
- Once whipped you can decorate your cake.