I’m not much of a baker. I do most of my cooking on the stovetop. But I’ve been getting more and more comfortable with paleo baking recipes.
I have a pretty perpetual sweet tooth. But, being prone to low blood sugar and digestive ills, I try to lay off the desserts. And I like them to be a special occasion, something to be savored. Because they are heaven. Sweet, sweet heaven.
Needless to say, I don’t generally keep a lot of sweets in the house. So one day, when a killer sweet tooth attacked me, I rummaged through my pantry and fridge and found only an over-ripe banana and my paleo-friendly baking staples.
I got creative and made a banana carob cake. It was delicious: moist, dense, not too sweet.
- 1 over-ripe banana
- 1 egg
- 1/4 cup coconut milk
- 5 tablespoons coconut flour
- 3 tablespoons coconut palm sugar
- 2 tablespooos carob powder
- 1/2 tablespoon tapioca starch
- 1/2 teaspoon baking powder
- 2 tablespoons walnuts (optional)
- Preheat your oven or toaster oven to 350 degrees F.
- Beat the egg.
- Mash the banana.
- Stir those and everything else together until it's a smooth paste.
- Pat firmly into two single-serving ramekins or one larger one.
- Bake for 25–30 minutes, until a fork comes out clean.
- Let cool.
- Optional, pictured: Top with homemade whipped cream.
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