Ingredients
For the cake:
1 cup almond flour
2 Tbs. coconut flour
1/2 cup coconut sugar
2 ripe bananas
2 jumbo (or 3 large) eggs
1 tsp baking powder
For the topping:
1/2 cup walnuts
2 Tbs butter or coconut oil
1 or 2 Tbs cinnamon (I love cinnamon so I add LOTS, adjust as you prefer)
Directions
Preheat the oven to 350 degrees.
In a food processor:
- Cream together the bananas and eggs.
- add the flours, sugar, and baking powder, and mix thoroughly.
- butter a loaf pan well, and pour the batter in.
- put the canister back on the food processor. You don't have to wash it.
- process the walnuts, butter and cinnamon until they all stick together.
- top the cake batter with the walnut topping.
Bake at 350 for about 40 minutes, or until a knife inserted into the cake comes out clean. You might have to scrape some of the topping aside to get a good reading of the cake. I found that it kept coming out covered in the topping.
Allow to cool for 15 minutes before you eat it. As tempting as it is to eat it right out of the oven, it will hold together much better if cooled a bit, and your tongue will thank you for it.
Because I am decadent, I like to eat this with butter on top, but it's plenty yummy by itself :)
For the cake:
1 cup almond flour
2 Tbs. coconut flour
1/2 cup coconut sugar
2 ripe bananas
2 jumbo (or 3 large) eggs
1 tsp baking powder
For the topping:
1/2 cup walnuts
2 Tbs butter or coconut oil
1 or 2 Tbs cinnamon (I love cinnamon so I add LOTS, adjust as you prefer)
Directions
Preheat the oven to 350 degrees.
In a food processor:
- Cream together the bananas and eggs.
- add the flours, sugar, and baking powder, and mix thoroughly.
- butter a loaf pan well, and pour the batter in.
- put the canister back on the food processor. You don't have to wash it.
- process the walnuts, butter and cinnamon until they all stick together.
- top the cake batter with the walnut topping.
Bake at 350 for about 40 minutes, or until a knife inserted into the cake comes out clean. You might have to scrape some of the topping aside to get a good reading of the cake. I found that it kept coming out covered in the topping.
Allow to cool for 15 minutes before you eat it. As tempting as it is to eat it right out of the oven, it will hold together much better if cooled a bit, and your tongue will thank you for it.
Because I am decadent, I like to eat this with butter on top, but it's plenty yummy by itself :)