These tender little cakes are so moist and the healthy flours along with the addition of coconut oil are great choices for baking any sweet treat.
Paired with a sweet drizzle of local honey, garnished with a few periwinkle flowers and green sprigs of fresh rosemary, the presentation is really the top banana… and best of all, they are gluten-free!
- 2 medium bananas, mashed
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup chopped almonds
- 1 teaspoon turbinado sugar (not paleo, totally optional!)
- Honey for drizzle
- Edible flowers for garnish
Preheat oven to 350 degrees F. greese mini bundt pans, set aside. Mix together the bananas, coconut oil, honey, vanilla, and eggs until completely combined. Add in the almond flour, coconut flour, baking soda, salt, and cinnamon and stir until all the ingredients are fully incorporated.
Spoon the mixture, which should be thick, into the prepared mini bundt pans and smooth the top. Sprinkle the chopped almonds and turbinado sugar evenly over the top. (Fills about 5 mini bundt pans.)
Bake for 20-25 minutes or until the bread is golden brown and a knife comes out clean. Let cool for 10 minutes and then invert onto a wire rack to cool completely. Drizzle with honey if using and edible flowers.