Light the fireplace, put your coziest socks on and whip up this Cashew Flour Banana Cake for Two! Perfect for digging into while it’s still warm with chocolate puddles! And a lot more fun than waiting to cut into a giant cake or loaf. 😻🍌💯
This comforting dessert (or hey, breakfast) makes two generous servings that fit perfectly into two ramekins, one for you, the other for your future self 😜 Or maybeee, you’ll choose to share!
I used my favorite Vanilla Perfect Protein from Botanica Health to make it extra satiating and delish! It’s crafted by experts with plant-based amino acids from coconut, quinoa and brown rice. But feel free to use another plain or vanilla powder that you enjoy.
Since cashew flour isn’t necessarily a pantry staple, almond flour is an ideal replacement.
I hope these single-serve cakes make your winter evenings a lot more bearable, and extra-cozy! Tag me with your creations @nourishwithashley on the gram!
Cashew Flour Banana Cake for 2 (GF, Vegan)
5 tbsp cashew flour
2 tbsp oat flour
1 1/2 tbsp Botanica Health Vanilla Perfect Protein
1 tbsp ground flax
1/2 tsp baking powder
1/2 tsp cinnamon
1 small banana or 1/2 large banana (or sub apple sauce + 1/2 tsp vanilla for a vanilla cake)
2-3 tsp pure maple syrup
2 tbsp non-dairy milk
Optional: 1 tbsp nut or seed butter
Pecans and dark chocolate (I like Raaka chocolate baking discs) for mixing in/topping
In a medium bowl, mix the dry ingredients.
In a separate bowl, mash banana and then stir in maple syrup, milk, and nut/seed butter, if using.
Stir the wet into the dry to form a batter.
Add chocolate and nuts of choice.
Divide into 2 small ramekins or a mini loaf pan.
Allow the mixture to thicken for at least 30 minutes.
Top with additional chocolate and nuts.
Bake at 350 degrees until the center is puffed and edges are golden – time varies greatly depending on your pan/ramekin!
Cool slightly then dig in! I love additional chocolate and banana on top!