Tasty Thursday - Banana Bunt Cakes

Banana Bunt Cakes

This weekend my parents came up to go to a PSU hockey game with Rich and I and to Celebrate my Aunts Birthday. 

My Aunt, like me has celiacs and can't do normal birthday cakes or cupcakes. And she LOVES my banana bread I make. So instead of making a cake or going to an EXPENSIVE bakery for the to make a gluten free cake, I made her individual Banana Bunt Cakes. I made enough for EVERYONE to have one. And I topped them with her favorite icing!! Peanut Butter, of course! haha 

The Bunt Cakes were a HIT! Everyone LOVED having their own individual cake and they loved the ICING the best, or at least my aunt and I did! 

Recipe for the Banana Bunt Cake

Makes 6 Banana Cakes

350 Calories Per Cake with Icing

290 Calories per cake with NO icing

Ingredients

4 bananas

7 eggs

1/4 c coconut oil, melted

2 dropperfuls of vanilla stevia

3/4 c Almond Meal

2 T Cinnamon

1 t pink salt

3/4 t baking soda

Directions:

Preheat oven to 350 degrees

Grease 9x5 inch loaf pan

Combine bananas, coconut oil, vanilla, and eggs in food processor

Mix in almond flour, cinnamon, salt, and baking soda

Allow to sit for 3-4 minutes for batter to thicken

Pour batter into loaf pan

Bake for 45-55 minutes

3 INGREDIENT PEANUT BUTTER MOUSSE FROSTING

Ingredients

1 can full fat coconut milk (alternatively, 1/2 can coconut cream)*

3-4 Tbsp salted, natural creamy peanut butter

2-3 Tbsp agave nectar, maple syrup or powdered sugar (or honey if not vegan)

Instructions

    Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. (If your coconut milk didn't harden, see this post for tips on how to save it.)

    

     Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.

     Add peanut butter, starting with 2 Tbsp and adding from there to desired taste.

    Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.

    Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.

Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don't frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.

Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.

*NOTE: Not all coconut milk is equal. The brands I know and recommend are Thai Kitchen, Trader Joe's (coconut cream, canned), and Whole Foods 365. Other brands source coconut milk from other regions of the world where the coconuts mysteriously have different fat make-ups, which can (and often do) affect the consistency of this mousse.