Are you trying your best to heal but feel as though sugars are calling out every time you walk by the cupboard? There’s really no need to railroad your healing with added sugars, even if they are unrefined!
I’ve been working hard on making a treat for us all, that’s totally worthy of celebrating – yet completely free of added sweeteners – and you are going to L.O.V.E. my 100% fruit-sweetened AIP elimination compliant Banana “Chocolate” Chip Cake!
If you’re wondering where you can get carob chips that don’t contain suspect ingredients such as beet sugar and soy lecithin (both likely GMO), or other questionable emulsifiers, YES it can be done! Take a look at my AIP Carob “Chocolate” Chips recipe.
Banana Carob “Chocolate” Chip Cake
Makes one 7 inch cake
Get the recipe here!
3 large ripe bananas, (1+1/2 cups mashed) + 1 extra for the top (optional)
1/2 cup melted and cooled coconut oil
1/2 cup coconut flour
1/2 cup tigernut flour
1 tsp baking soda
large pinch salt
1/2 cup carob chips
2 gelatin eggs, as follows
for the 2 gelatin eggs –
2 tbsp grass-fed gelatin
1 tbsp lemon juice
3 tbsp just boiled water
Put the banana and coconut oil into the bowl of your mixer and combine well. Add the coconut and tigernut flours, baking soda and salt and mix again. Add the chocolate chips and give it a brief mix.
Now make the gelatin egg. Put the gelatin into a small bowl. Put the lemon juice and hot water into another small bowl. Now add the liquid to the gelatin and whisk well to combine. With the motor running, pour this mixture into the cake mix and give it another quick whizz to incorporate your gelatin egg.
Spoon the cake mixture into your prepared tin. Peel and cut the remaining banana, slice down the length and cut these lengths in half widthways. Gently push the banana slices into the top of the cake mixture. Place the cake tin onto the preheated baking sheet and cook for 75 minutes, until brown and firm to the touch. Put the tin onto a wire rack and allow to cool before removing from the tin.