Happy Friday Ladies and Gentlemen. I am so sorry that I missed Thirsty Thursday yesterday- I was thwarted by a VERY sick child. Poor Pia has been probably the sickest she has ever been in her life, which included a night in the hospital. But now she is on the mend and I think she will be up and back to all of her old tricks in a few days. So my parents are graciously letting me pass the baton to them with the kids for 2 days as Pete and I are on our way to LA for a couple days.
While I cannot wait to sleep a night through (parents of sick kids hear me, right?) I obviously have mom guilt leaving before Pia is all the way better.
And I always look to food to soothe the guilt! I thought at least I could bake something delicious and leave it for the kids and I knew at least one of the elements that it had to have! Caramelized Bananas.
When we were in Mexico, Pete ordered Bananas Flambe one night (did you see it on insta-stories?) and the girls were dying to eat it! So I knew I had to incorporate caramel drenched bananas, and that was quite a good choice. The banana chocolate chip cakes and the thick chocolate glaze are the perfect accompaniments. I hope you enjoy!
Check in tomorrow for Saturday Stuff and the prep to start Whole 3o on Monday!!
- 1 cup unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 3 cups all-purpose gluten free flour (I use bobs red mill)
- ¾ cup unsweetened cocoa powder
- 1 ½ cups sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons xanthum gum
- 2 ripe bananas
- 2 teaspoons vanilla extract
- ¾ cup vegetable oil
- ½ cup vegan chocolate chips
- Caramelized Bananas
- 2 large bananas, thinly sliced
- 2 cups brown sugar
- 2 tablespoons vegan butter
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened coconut cream
- 1 teaspoons kosher salt
- Chocolate Glaze:
- ½ cup canned unsweetened coconut cream
- 8 ounces chocolate chips
- 1 teaspoon coconut oil
- Preheat the oven to 350 degrees and grease two 9” round pans and place a round of parchment on the bottom of each one.
- Make the Glaze:
- In a medium saucepan heat the coconut cream and oil until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Set aside to cool and thicken.
- For the Cake:
- In a small bowl combine the coconut milk and the vinegar and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, mix together all of the dry ingredients. Add the bananas and vanilla and beat them in on medium speed. Add the oil and the coconut milk and mix until smooth. Add the chocolate chips and briefly mix them in.
- Divide the batter evenly between the two pans and smooth the batter to the sides. Bake the cakes at 350 degrees for 25 minutes and then set out to cool.
- Place one cake round on a cake plate
- For the Caramelized Bananas:
- In a saucepan over medium heat add the brown sugar, vegan butter, coconut cream, vanilla and salt. Stir together and cook until smooth and creamy and thickened, 5-6 minutes. You will have to constantly stir this to keep it from burning. Add the banana slices to the caramel and toss them, then immediately transfer the caramelized bananas and sauce to the top of the cake round on the cake plate.
- Top the caramelized bananas with the next cake layer. Pour the ganache over the top. Slice and Serve!
Print Recipe
This cake looks oh so amazing!!
Wow this looks amazing, can’t wait to try it. I bought your second book and I’m currently doing the elimination diet so I can find which foods are hurting my health. I’ve been struggling for years with digestive problems. It’s hard doing the diet but your recipes are so delicious I don’t feel like I’m missing on anything.
Mim- I am so incredibly excited to hear that and please just email me if you have any questions or need help!!
Whats not to love!!
This cake sounds amazing! Thanks for sharing.
Thank you Carol!!
Yes I saw on the instastories and I can wait to try myself thanks for sharing it
Oh good Sheila!!!
I so want a slice of this cake!
Be careful with what you are calling nut free. Coconut is a tree nut and many of your nut free recipes include coconut milk or oil. Coconut is to be avoided for those people with tree nut allergies
Thank you Lisa- I absolutely understand your concern. It definitely depends on the Individual, as my daughter is allergic to many tree nuts and peanuts but not coconut.
The coconut is NOT a treenut… It is in fact a fruit, a drupe to be exact!
Hi again!
Do you use coconut milk or cream for the chocolate glaze/ganache?
Looks like cream in the ingredients but directions say milk?
I’m up late making this now fir my vegan brothers bday cake tomorrow so fingers crossed it’s cream!
And does the coconut oil go in the glaze too??
Yes it does!
YES! it should have been cream- you were right! I will fix- sorry for the typos!
What a Wonderful cake!!! its contains all those INGREDIENTS which are full of Protiens.
Thanks by heart!!!
I am trying to make this cake for my son’s birthday. I am a competent baker and it’s not working out. I think it’s because I used Arrowhead Mills GF flower, which already has xantham gum in it. The cake mix was spongy and difficult to get to spread all the way out to the side of the pan. I’m disappointed, to say the least, and am starting over–unfortunately from a box since I don’t have time to do from scratch again. I don’t recommend making this cake.
Allison- you can’t recommend that others don’t make the cake if you used a different flour than I recomended that already contained xanthum gum? Did you add more xanthum gum to the recipe?All gluten-free baked goods don’t spread in the same way so you have to spread the batter out. I am happy to trouble shoot with you further if you would like.
This is a wonderful cake! Even my husband, who is not a fan of banana, loved it! I did not use any xanthum gum whatsoever . I always find that when I am using fruit like banana or applesauce in a batter adding xanthum gum is a little too much. It kind of makes the cake a little rubbery… It probably also depends on the flour. I used Bob’s Red Mill gluten-free all purpose flour and no xanthum gum and the cake turned out perfect. I would highly recommend the recipe!