I have a little 18 mile trail race in a few weeks, and this training cycle has left me craving sweet things. I always try to be diligent and limit my sugar and processed food intake, and this time I’m I feeling much better in regards to energy return and recovery. The finished product comes out as a crossbreed between a cake and a bread, and thus could function as an awesome breakfast bread, or as a dessert cake with a fruit reduction over the top. My husband loved it, so it is a winner in our household!
3 tsp. honey
1/2 cup rice milk
3 tbs. coconut oil
2 cups coconut flour
1 tsp. vanilla extract
Preheat oven to 350 degrees fahrenheit. Grease a circular cake pan with additional coconut oil. Then, in an a standing mixer bowl, mix eggs, dates, rice milk, vanilla, and 3 tbs. coconut oil until blended. Add honey and mix, then add bananas and mix. Then, slowly add in coconut flour while mixer is on a low setting, and mix thoroughly.
Mixture is going to have a bit of a crumbly consistency once blended thoroughly. Pour contents into cake pan, and gently press mixture in to create a gently packed, even and flat consistency.
Bake for approximately 25-30 minutes. Edges will appear brown when cake is done.
Remove from oven and allow to cool before serving.
Look for a fruit reduction recipe soon to come!
Make your day great!