This paleo banana bread cake with decadent chocolate almond ganache just happens to be vegan too. You may know it’s good for you, but you won’t care. It’s just too delish!
The magical combination of rich, DARK chocolate, sweet bananas and CREAMY almond butter.
Allllll wrapped up in a pretty cake bow and being delivered to your taste buds.
LIKE, RIGHT NOW. This VERY second.
This should make you VRY VRY excited.
Think of it like paleo banana bread….except WAY better because CAKE and chocolate ganache that is swirled with smooth, nutty and ridiculously-addicting almond butter.
If you thought you couldn’t keep your fingers out of the jar of plain-Jane almond butter, wait until you sweep one little finger through the deep, rich, melty chocolate and almond combo. If you want my honest advice here, I’m gonna tell you just straight up DOUBLE the batch of ganache.
One batch for the cake.
One batch FOR YOUR FACE.
I can basically see you nodding your head in acceptance. I knew I liked you.
Have you ever had cake made out of gluten free banana bread before? The other morning I was being SUPER adventurous and straying away from my usual oatmeal breakfast bar to KICKSTAR the day, and instead munchin’ on a piece of tender almond paleo banana bread, when – VOILA – IDEA ALERT. !!!
Turn it into cake. BUT make it with pretty LAYERS and bring it all together with a sweep of rich chocolate ganache and crunchy bursts of cacao nibs. ß Did you know cacao is a superfood?
So, basically, you can eat 2 slices and pat yourself on the back for getting your wholesome-nourishing food in for the day. PRETTY much like eating a detox kale salad recipe.
Wishful thinking? Perhaps. But, if you don’t acknowledge it than I won’t either. Deal?
How-ev-er, there was a slight problem when it came to the necessary baking part that is required when you mix ingredients together that are raw, and you would like them to un-raw-ify: there was ZERO rise.
Zero fluffy layers of pure joy and food bliss that explode in tender yumminess with each mouthful.
Just dense. Wet. Soggy BADNESS.
Whiiiich, was because my secret CAKE GOALS also happened to be VEGAN CAKE GOALS…whiiiiiich means no eggs. Whiiiiiich are what makes a cake PUFF up and get big and delicious. You see the dire situation we are in, yes?
You guys. I almost gave up in the face of O-N-E trial. ONE. Do you remember the paleo lemon bars that I made 11 TIMES? How could one defeat KNOCK ME DOWN?
I gave myself a pep talk (which actually looks more like almond butter + a spoon than any actual talking) and, in the words of chumbawumba “I get up again, cake never go’n keep me down.”
And, I tried another 8 times. UNTIL SUCCESS.
The secret to creating an egg-less cakes that is light, fluffy and actually gets some RISE is the “wacky cake” method. I was pretty confused about this when my friend told me about it. Apparently it’s a Southern thing? This Canadian soul knows nothing of it.
Either way. The magic happens when you put all the wet ingredients into random little holes in the dry ingredients, slosh some water over top and MIIIIIIIIIX really well. How this works, I have zero clues about. BUT, it DOES. Questioning it is not on my list of things to do today.
But, what IS on my list of things to do today is to turn on “Summer hits of the 90s,” grab a fork and sink it through a DOUBLE DECKER of tender, light banana cake with notes of nutty almond butter, and crunch my way through each crispy cacao nib one bite at a time.
Feelin’ the superfood-cake-bliss G-L-O-W.