Recipes like this one can be found on my blog Baking Backwards: http://bakingbackwards.blogspot.ca <br />Serve this amazing cake hot with coconut creme anglaise (recipe follows) or with ice cream and it will be soft and mousse-like OR serve chilled for a denser silky chocolate cake. If you don't like banana flavor, I would suggest serving the cake chilled as the afternote of banana will vanish, it will be very apparent as a flavor when hot, however. <br /> <br />This cake, much like the black bean brownies I posted a recipe for on this site, was very different when eaten cold the next day. I ate it for breakfast because as far as baked goods go, it is remarkably good for you. It is gluten free. It is flour free. It is high in protein. It is naturally sweetened and far less sweet than any cake I've every made before. I'm tempted to say that it is better for you than a bowl of oatmeal -- well, maybe without the chocolate chips. <br /> <br />It is DELICIOUS and has become a staple weekend dessert (and breakfast!) in my kitchen. <br /> <br />I hope you enjoy it!
Oct. 1, 2021, 11:49 a.m.
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