Grain-Free Banana Cranberry & Lemon Breakfast Cake
Adapted from Slim Palate
Ingredients
- 1/2 cup [aflink u="http://amzn.to/1iriZvB"]coconut flour[/aflink]
- 1/2 cup [aflink u="http://amzn.to/1dyhVmd"]almond meal[/aflink]
- 1 cup ripe mashed bananas (approximately 2-3 bananas)
- 1/2 cup grass-fed butter, melted (or coconut oil)
- 1/2 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 cup maple syrup
- 4 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 Meyer lemon
- 1 cup fresh cranberries
- Turbinado sugar to sprinkle on top (optional)
Instructions
- Preheat your oven to 350 degrees and grease a 8 inch square baking dish with butter or oil of your choice. Set aside.
- In a medium sized bowl mix together the coconut flour, almond flour, cinnamon, baking soda, and salt. Mix together well with a fork to decrease any clumps.
- In a small bowl whisk together your eggs, vanilla and maple syrup. Once whisked well, incorporate your mashed banana into your egg mixture and whisk together until well combined.
- Pour your wet ingredients into your dry ingredients and stir together until it is mixed throroughly. Once it is mixed, add your melted butter (or coconut oil) and stir once again until the batter is completely mixed together.
- Fold your lemon zest and fresh cranberries into the batter. They should be evenly distributed throughout.
- Spoon all of your batter into your greased baking pan and spread it out evenly. If you are going to sprinkle a bit of turbinado sugar on the top, now is the time.
- Bake it for 40-45 minutes or until the top is golden brown and then center when pierced with a toothpick or a knife comes out cleanly.
- Remove from the oven and let it cool for 20 minutes or so. Cut into slices and serve plain or with jam, butter or whipped cream.
- Enjoy!
