Description
Cake for breakfast studded with chocolate chips, sweetened with bananas, and made paleo and gluten-free with coconut flour!
Ingredients
- 3 Tablespoons Coconut Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Sea Salt
- ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 whole Eggs
- 2 Tablespoons Honey
- 1 cup Ripe Banana, Mashed
- ½ cups Nut Butter
- ½ cups Dark Chocolate Chips
- FOR THE DRIZZLE:
- 2 Tablespoons Cacao Powder
- 1 Tablespoon Coconut Oil
Preparation
Preheat oven to 350ºF and grease a bread pan.
In a large bowl, combine coconut flour, cinnamon, sea salt, baking powder and baking soda and stir. Set aside.
In a separate bowl, whisk eggs, honey, banana and nut butter. Pour wet ingredients into the dry and stir to combine. Fold in chocolate chips.
Bake for 28–30 minutes, or until golden brown on top and an inserted toothpick comes out clean. Let cool and make the drizzle while waiting.
For the drizzle, simply whisk together cacao powder and coconut oil until a dressing-like consistency is reached. Add both ingredients slowly, tablespoon by tablespoon, to ensure too much isn’t made.
Drizzle over the top, letting it drip down the sides. Slice and serve. Store leftovers in an airtight container for up to 2 weeks.
