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 a baking sheet into the oven and preheat to 325F. Line a 7-inch springform tin with parchment.
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.
This looks amazing! Thank you!! Since I tolerate eggs, can I just sub 2 regular eggs for the gelatin version?
Hi Jen, I haven't tried with eggs but yes, sub with 2 for the cake.
Is 75 min the correct cooking time? Seems a little long for a cake, but I'm no baking expert. 🙂
Yes 75 mins is correct. As long as you cook it as per the recipe
Thanks! It's in the oven now! 🙂
Jacinta Keeble says
Wow! This looks delicious.
Thanks so much Jacinta ☺️
Looks delicious! Is there something you would recommend to replace the tigernut flour? Perhaps green banana flour?
You'll have to experiment I'm afraid Corinne. I've never used green banana flour. Do let me know what happens if you try it though, I'm sure it'll be useful to others.
I tried using 3 tbsp green banana flour (I read you should use 25% less) and 1/4 cup cassava. It tasted absolutely delicious, it just wasn't fully cooked. I think next time I'd cover it in foil and cook it longer or put it in a slightly larger springform, but I think the swap for tigernut with green banana and cassava worked quite well!
Thanks so much for the feedback!
charlotte jared says
What spingforms do you use that are the safest and healthiest?
The springform is very similar to the one I linked to in the post. Then I always use parchment paper to protect it further.
This recipe is out of this world!!!! I can't believe how real-deal it is. Thank you!
Next time I'm going to try making muffins!
You just made my day Marie. Thanks for letting me know!!
This is an awesome cake Kate. I didn't have carob nibs but substituted carob powder. It was lovely. Thank you
So happy you loved the cake Philippa. Thanks for sharing ❤️
Kelly Larmour says
Would this recipe work as well in muffin tins? I don't have a springform pan.
Yes definitely but you'll have to adjust the cooking time. I would check the muffins after 20 minutes, depending on how big they are.
Hi, nice recipe, Could I use just coconut flour? In my city there's no tigernut flour
Hi Vero, I haven't tried this recipe with just the coconut flour so can't guarantee what the end result would be. Take a look at this recipe which uses all coconut flour. You can adapt it by decreasing the honey content and adding the carob chips if you like.
This looks amazing! I’m going to try it soon! I think it would be amazing with a drizzle of melted coconut butter!! Yum!
This is such a delicious cake !!! Then last night I doubled the recipe and made muffins …. The cooking time ended up bejng about 40 mins …. Such perfect little AIP muffing ! Thankyou Kate !
So happy you enjoyed it. And thanks for the info for making it into muffins. Yum!