Banana Bread Cake

Best banana bread recipe turned into a cake so you won’t run out 5 minutes after it comes out of the oven! Don’t forget the chocolate chips!

Banana Bread Cake is the answer to your prayers! Anyone tired of making banana bread in that tiny rectangle loaf pan, making your house smell of sweet banana bread only to have it all devoured in less than 5 minutes when it gets out of the oven?? Yes me too! Which is why I have created this recipe. Make it in a casserole dish and I promise you will have delicious leftovers for tomorrow’s breakfast.

This recipe is so moist and delicious, loaded with protein and is a wonderful paleo treat!

When this is made in my house the kids gather around to help mash the bananas, add the flour, crack the eggs, smell and add the vanilla and best of all add the chocolate chips! We have a dance party while its in the oven so we have really worked up our appetite when its ready to come out of the oven. This recipe is good warm or cold, with or without butter, you really can’t go wrong! Its very moist and delicious, with added nutrients from the coconut flour rather than traditional white flour. I hope it becomes a favorite in your home as well.

Banana Bread Cake

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★★★★

3.1 from 26 reviews

• Yield: 15 people 1x

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Description

Best banana breadrecipe turned into a cake so you won’t run out 5 minutes after it comes out of the oven!

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Ingredients

Units USM Scale 1x2x3x

Dry Ingredients

• 1 cup Coconut flour




• ¾ cup Tapioca flour
• 2 tsp Baking powder
• ¾ tsp Baking soda
• ¾ tsp Sea salt
• 1 ½ cup Dairy free semi-sweet chocolate chips

Wet Ingredients

• 6 cups Mashed ripe bananas
• 1 cup Coconut oil (melted)
• ¾ cup Coconut sugar
• 10 ea Eggs (Organic pasture raised)
• 2 ½ tsp Vanilla extract

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Instructions

1. Preheat oven to 350°F




2. Grease 9×13 inch baking dish with coconut oil
3. In a bowl, whisk together the eggs and bananas, then add the rest of the wet ingredients.
4. In a separate bowl, add the dry ingredients except the chocolate chips
5. Add the dry ingredients to the wet ingredients and stir until fully incorporated. Add in the chocolate chips.
6. Bake for 35-40 minutes, until a knife inserted comes out clean.

Notes

This recipe will only keep for 3 days. Refrigerate and warm up the leftovers.

• Category: Breakfast