Banana babycakes -- gluten free, grain free, wholesome, delicious

Banana cake doesn't have to be a dirty word.  These little cuties are among my husband's addictions. I usually make 'em without chocolate, but this time I added the naughty little whisper of very dark chocolate for an extra kick of dissipation. I went with crude and roughly chopped up a bar of very very dark european chocolate, so the pieces of chocolate are kind of in your face. Aside from that they are gluten free, grain free, sugar free, wholesome, and made with kind thoughts and turbulent dreams.

The truth is that these little cakes are not evil, they're just drawn that way. The coconut nectar is a graceful and eloquent sweetener that refuses to spike your blood-sugar, and marries beautifully with anything fruity. Ta da, banana bliss.

1 1/2 cups very ripe banana pureed with a hand blender

1/2 cup coconut nectar
1/4 cup coconut oil

1 tbsp vanilla extract

4 eggs

2 tbsp ground chia seeds

1 tsp sea salt
1 tbsp ground vanilla bean
1/2 tbsp ceylon cinnamon

1/2 cup ground cashews
2 cups almond flour



1/2 tsp baking soda

1 cup good quality european chocolate (callebaut chips or a dark bar chopped coarsely) (optional)
directions:

preheat the oven to 345

1. combine the banana, coconut nectar, and coconut oil using a hand blender (or by hand)
2. add the eggs and mix well
3. add the chia seed, sea salt, vanilla bean, and cinnamon
4. stir in the cashews and almond flour, followed by the baking soda
5. scoop the batter into prepared muffin cups, and bake at 345 for 45 minutes

makes 24 baby cakes


I made a double batch -- 24 with chocolate and 24 without