Ingredients:
- 2 large ripe bananas (~250g), mashed
- 2 tablespoons (30g) coconut oil, melted
- 2 tablespoons (30g) honey
- 3 eggs, room temperature
- ½ cup almond milk
- ½ tablespoon pure vanilla extract
- ¾ cup (63g) almond flour
- ¼ cup (28g) coconut flour
- ¼ cup (25g) tapioca flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 4 oz. dark chocolate, chopped (optional, omit for strict paleo)
- ¼ cup almond butter
Instructions:
- Preheat the oven to 350ºF. Grease an 8″ or 9″ round baking pan with coconut oil.
- In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
- Stir in the almond flour, coconut flour, tapioca flour, cocoa powder, salt, and baking soda. Fold in chocolate chunks if using.
- Spread batter in prepared pan and dollop almond butter on top. You may want to warm the almond butter slightly in the microwave so it’s a thinner consistency. Swirl almond butter into the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before serving.
