Menu
Farmer’s Market peaches and I were speaking the same love language – and that is CAKE! This is a fun summery spin on banana bread and easier/faster than peach pie =)
Peaches & Cream Banana Cake (makes an 8X8 cake or 8 inch round)
You need:
4 overripe bananas – mashed (if previously frozen, thaw, strain, & discard liquid)
2 tbsp melted coconut oil or avocado oil
1/4 c coconut cream (or an additional 2 tbsp oil)
1/4 c coconut nectar or raw honey
1 tsp vanilla extract
3/4 c + 2 tbsp GF flour blend
1/2 c oat flour
3-4 tbsp grass-fed collagen powder (I used Amy Myers MD – currently 55% off!)
1.5 tbsp coconut flour, sifted
1/4 c ground flaxseed
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
Diced peaches
Vanilla mousse frosting (you’ll need frosting recipe to cover the cake)
Method:
Add dry ingredients (except collagen powder) to a large bowl
Blend the wet ingredients (including banana) and protein powder in a blender to form a smooth mixture.
Pour into the dry ingredients and mix well.
Fold in the peaches.
Transfer batter to the pan.
Bake at 350 degrees for 25-30 or until the edges are golden and center is firm.
Cool completely then frost and top with additional peaches.
Best sliced cold for neat slices 😉
Vanilla Mousse Frosting:
1 large, 2 medium or 3 small white Japanese sweet potatoes, roasted In the skins, then skins removed
3/4 c thick coconut milk or coconut cream (sub thick coconut yogurt if desired)
Honey, Stevia or monkfruit to taste
1 tsp vanilla extract
*Note: if you have a watery can of coconut milk, adding a few tbsp coconut butter will help thicken the texture!
Blend in a high speed blender until creamy and fluffy! You’ll only need about 1/3 of a batch to frost the cake 😉
