Chocolate Chip Banana Cake

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So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).

This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.

Chocolate Chip Banana Cake

2 c flour
¼ c almond flour
½ tsp sea salt
1 tsp baking soda
½ c unsweetened applesauce
3 large eggs
1 Tbsp vanilla extract
½ c dark chocolate chips
1 c (2-3) mashed very ripe bananas

Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.

In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.

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When Life gives you Lemons, Make Lemon Cake!

Well, here’s the end of weekend update… Photography didn’t happen this weekend and the cleanse lasted about 12 hours. We figured that we eat healthy enough already that we weren’t noticing much except we had to pee a lot more yesterday.

Today was slightly productive, I made dinner and a cake. With the cleanse I bought a bag of lemons and used them in dinner and to make cake. I also had some sour cream to use too. Not my best photo ever, but here is the great smelling lemon cake of the weekend.

The only complaint it’s ever had is that it looks like cornbread.

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