Coconut flour banana cake with whipped coconut cream
Coconut flour banana cake with whipped coconut cream
- 3 – 4 bananas
- 2/3 c melted butter
- 12 eggs
- 0-4 Tbs honey
- 2 Tbs vanilla
- 1 cup coconut flour
- 2 Tbs cinnamon
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- Mix butter, eggs, banana, vanilla and honey.
- Add flour, cinnamon, soda, powder, salt.
Grease 2 pans and line with parchment paper.
I used one loaf pan and one small baking dish for the cake.
Bake 350 degrees for 40 min.
Whipped cold coconut milk
You can easily whip cold full-fat coconut milk into whipped cream. I use the iSi Profi Whipped Cream Maker — super easy!
If you go this route, do not for get to also get the iSi N2O Cream Chargers
Not all brands of coconut milk will whip. Be sure to get canned, full fat (not cartons, not low fat). Native Forest works well!
Making Whipped Coconut Milk without a Whipper
You can refrigerate a can of Native Forest Classic (full fat) coconut milk for 1 to 2 days, scoop out the hard cream, and use a hand mixer to whip.
Recommended
-
Don’t Eat Grocery Store Pickles – Make Your Own!August 1st, 2023
-
Avocado Chocolate Mousse with Berries and Coconut Whipped CreamJuly 4th, 2023
-
Paleo FajitasJuly 1st, 2023
-
Green Smoothie with Spirulina and CollagenJune 11th, 2023
-
Potatoes and PomeraniansJune 7th, 2023
