Cacao Paleo Banana Bread Cake with Almond Ganache
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
4 hrs
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Total Time
4 hrs 48 mins
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Servings
12
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Calories
433 kcal
Cacao Paleo Banana Bread Cake with Almond Ganache
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Get ready for plenty of compliments with this showstopping Cacao Paleo Banana Bread Cake With Almond Ganache!
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Ingredients
- 3 cups almond flour 270 grams
- 3/4 cup coconut sugar
- 3/4 cup tapioca starch 92 grams
- 1/4 cup cacao nibs plus additional for garnish if desired
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups ripe mashed banana about 3 large bananas, or 300 grams
- 1/4 cup coconut oil melted
- 2 tablespoons raw apple cider vinegar
- 2 teaspoons Raw vanilla extract
- 1/2 cup + 2 tablespoons water
For The Ganache:
- 1/2 cup full-fat coconut milk
- 1/2 cup natural almond butter
- 2 tablespoons honey or agave
- 4 ounces dark chocolate finely chopped
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Instructions
- Preheat your oven to 350°F and line 2 9-inch cake pans with parchment paper, rubbing down the sides of the pan generously with coconut oil.
- In a large bowl, stir together the almond flour, coconut sugar, tapioca starch, cacao nibs, baking soda, and salt. Add the banana, but don’t mix it in.
- Make 3 large wells in the flour. Pour the coconut oil in the first well, the vinegar in the second, and the vanilla extract in the last well. Don't mix yet.
- Add the water and mix well with a fork, making sure the banana is evenly incorporated.
- Divide the batter between the 2 pans, spreading out evenly. Bake until deeply golden brown and a toothpick inserted in the center comes out clean, about 26-28 minutes.
- Let the cakes cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
- Make the ganache by whisking together the coconut milk, almond butter, and honey or agave in a small pot over medium heat.
- Whisk until the almond butter is smooth and melted and the mixture begins to steam and is just about to boil (you’ll start to see a few small bubbles).
- Remove the pot from the heat, add the chocolate, and let it stand, without whisking, for 30 seconds. Then, whisk until the chocolate melts and the mixture is smooth.
- Transfer the ganache to a bowl and place into the refrigerator to thicken and cool slightly for 1 1/2 hours.
- Once cooled, gently place one of the cakes bottom-side up onto a cake stand and use an offset spatula to spread about 1/2 cup of ganache on it. Place the other cake bottom-side up on top. Note: These cakes are very delicate, so if you have trouble flipping them without breaking them, it’s alright to place them bottom-side down.
- Spread a very thin coat of ganache on the top and sides of the cake, just to seal in the crumbs. Refrigerate until the ganache is set, about 30 minutes. Keep the remaining ganache at room temperature.
- Once the crumb coat is set, spread the remaining ganache on the top and sides of the cake. Garnish with additional cacao nibs, if desired.
- Place the cake back into the refrigerator for 30 minutes to set.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
35g
(12%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
0.3mg
(0%)
Sodium
304mg
(13%)
Potassium
228mg
(7%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
14IU
(0%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 304mg | 13% |
| Potassium | 228mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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