Love, Love, Love baking, love doing it before the kids go to school, love when it’s fast & easy, love it the most when it is a HIT!! And this was a HIT!!! Banana – Berry – Coco Skinny (cause it’s pretty flat for a cake!) Cake.
Finding tasty, quick & easy treats can sometimes feel like a mammoth task! This one is super fast to prepare, satisfies a sweet craving in one warm slice & has been a perfect lunch box addition for my boys! No “food like” products in this cake just clean ingredients that are Paleo friendly – Gluten Free – Nut Free & Dairy Free.
I have made a few varieties of this skinny cake; the one pictured is a banana & blueberry version (it’s the only one I managed to get a photo of before it disappeared!) Other versions have been just banana, or the addition of nuts of your choice – walnuts or raw almonds on the bottom layer work well (not suitable for school if a nut-free policy is in place).
This is prepped in under 10 min & cooking time is about 30 min, try it out & be sure to share your photos & any different versions you may come up with!
Happy Baking! X
1 heaped spoon of coconut butter/oil to coat the bottom of a round cake tin
1 heaped tablespoon of Rapadura Sugar
1 thinly sliced banana
1 handful of blueberries – fresh or frozen
Coat the bottom of the pan with oil. Sprinkle rapadura evenly on bottom of pan, layer the banana & blueberries on the rapadura & sprinkle with cinnamon liberally
1 mashed banana
2 large eggs
1/3 cup organic maple syrup
¼ cup of almond milk – unsweetened
1/3 cup coconut flour
1 tsp vanilla bean paste
½ tsp baking soda
1 tsp vinegar
Mix all ingredients well & pour into pan evenly,then bake at 180 degrees celsius fro 25-30 min.