This “Double Double” Cake — double chocolate and double banana — is made with both ripe bananas and banana flour. It’s nut-free, grain-free, gluten-free, and paleo-friendly, and makes a perfect nutritious-and-delicious treat for breakfast, snack time, dessert, or school lunch boxes. It has a texture that’s a cross between a fudgy brownie and good old fashioned snacking cake. Better still, it’s refined sugar free and packed with healthy fats and protein!
Banana flour is a powder made from green bananas. In addition to being free from grains, gluten, and nuts, it is an excellent source of gut-healthy prebiotic resistant starch.
Ingredients for one cake:
2 ripe bananas, mashed
1 cup sunflower seed butter (organic Sunbutter or homemade)
1 egg (or flax egg for vegan)
1/2 cup pure maple syrup
2 scoops Nuzest Clean Lean chocolate protein powder
1/4 cup banana flour
2 Tbsp raw cacao powder
2 Tbsp arrowroot flour
1 tsp baking soda
pinch of pink Himalayan salt
3/4 cup dark chocolate chips (I used Lily’s Sweets sugar-free chocolate chips), plus optional 2 Tbsp for topping
Preheat oven to 350F and line an 8” baking pan with parchment.
In a medium bowl, using a hand blender, beat together banana, sunbutter, egg, and sweetener.
Add Nuzest, banana flour, cacao, arrowroot flour, baking soda, and salt, and beat or stir well to combine. Fold in 3/4 cup chocolate chips.
Spread batter in prepared baking pan, smoothing top with a spatula. Sprinkle with additional chocolate chips as desired, and bake for 20 minutes. Cool before serving.
Enjoy as is or top with your favourite icing. Below I served it with homemade vegan coconut icing blended with Sunbutter, cacao powder, and Swerve sugar-free confectioners.
Double Double Chocolate Banana Cake can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.
Vegan Coconut Icing
This recipe requires coconut cream. If coconut cream is not available, you can use the solidified cream from the top of refrigerated full-fat coconut milk. The liquid can be reserved and used later (perhaps in a tasty smoothie!).
1 cup well-chilled coconut cream
1 tsp pure vanilla extract
pure stevia or sweetener of choice, adjusted to taste
optional: 2 Tbsp or more cacao powder and/or sunflower seed butter, adjusted to taste
Put the cold coconut cream, vanilla, and sweetener into a bowl. Beat until smooth. Add cacao powder and/or sunflower seed butter as desired. Use immediately or refrigerate until ready to spread.