When I first went paleo, I ate a lot of muffins and pancakes for breakfast. I would bake a large batch of muffins on the weekend and we would have them all week.
Over the years breakfast has become more chill at our house, but when we have company we like to bake something sweet and yummy for breakfast, and sometimes we just like having muffins around for snacks and lunches.
This moist banana paleo breakfast cake is a really yummy cake to make for guests or to have around for a breakfast on the go or a delicious snack! I love that it’s sweetened only with green bananas, so it’s low in sugar.
Whip this up for the weekend, for friends, or just because you want cake for breakfast! All are valid reasons. The coconut-tahini icing is totally optional, but brings this up to another whole level of yum.
- 2 green-tipped bananas
- 1/3 cup coconut oil, melted
- 1/4 cup chia seeds
- 3 eggs
- 1 tablespoon vanilla extract
- 1/2 cup large flake coconut flakes
- 1/4 cup coconut flour
- 1/4 cup collagen peptides
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees Fahrenheit and grease a 6 inch cast iron pan with some coconut oil.
- Mash the bananas in a bowl and stir in the eggs, oil, chia seeds, and vanilla.
- Add the coconut flakes, coconut flour, collagen, nutmeg, and baking soda and mix well.
- Scoop into the prepared pan and bake for 25 minutes, or until it passes the toothpick test.
- If desired, stir together the coconut milk, tahini, and vanilla to make the icing.
- Slice the cake and serve drizzled with the coconut-tahini icing if desired. Enjoy!
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