Paleo Pumpkin Banana Cake | @kristydenney

paleo_pumpkin_banana_cake_@kristydenney.jpg

reprinted with permission from @kristydenney using #nutritionsimply. Originally published on www.boysahoy.com.

Easy Paleo Pumpkin Banana Cake

INGREDIENTS

  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour (or almond flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • pinch of salt
  • 3/4 cup organic pumpkin puree
  • 2 over-ripe medium-large bananas
  • 1 tsp vanilla extract
  • 1/4 cup pure organic maple syrup
  • 1/4 cup coconut oil, melted
  • 4 eggs
  • Optional sugar topping:
  • 2 tbsp coconut sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon

DIRECTIONS

  1. Preheat oven to 350.
  2. In a bowl whisk coconut flour, tapioca flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg together. Set aside.
  3. In another bowl mash the bananas. Stir in the pumpkin puree, maple syrup, and vanilla extract. Whisk in eggs, one at a time. Lastly, stir in melted coconut oil (make sure it has cooled slightly).
  4. Whisk the wet ingredients into the dry ingredients. Pour batter into a lightly greased (with coconut oil spray) round pie dish or 8X8 inch baking dish. Bake for 30-40 minutes or until the cake is golden and cooked through.

    *optional- whisk the coconut sugar, pumpkin pie spice and cinnamon together and sprinkle over the cake the last 5 minutes of baking.

    *cake will be very dense and moist--almost remind you of a pie. SO GOOD! So don't over-cook.