Friday, June 10, 2011

Cinnamon Swirl Banana Cake

This is a happy experiment Loralei and I created this morning. I like to have an easy snack on hand during the weekend, so I looked at what I had on hand and kind of threw this together. Again, this measuring ingredients is really working for me... I will be making this again and now I have all the measurements to do so. It is not super sweet, as the bananas are the only sweetener in the dish, but it is really yummy.  You could always add some raw honey for some additional sweet, or perhaps maple syrup which would add a great flavor element as well as the sweetness. Hope you enjoy!

Cinnamon Swirl Banana Cake

3 mashed banana (spotted)
1 C Almond flour
¼ C coconut flour
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
3 eggs
½ C walnuts
1 banana
1-2 tbsp cinnamon (to your liking)
Grease 8X8 Cake pan with coconut oil.
Tip: I put a chunk of coconut oil in the bottom of the pan and put it in the preheating oven for a minute or two. This will liquefy it enough to just coat the pan well, plus it makes a nice crispy fried edge to the cake.
Mix together all cake ingredients, folding in the walnuts last.
Pour into cake pan.
Mash 1 additional banana with cinnamon.
Dollop swirl mixture onto top of cake and cut in with a knife.
Bake at 350 for 30 or until a toothpick comes out cleanly.
Enjoy plain or slathered with additional coconut oil.

Serving up a slice for my 2 biggest critics! Loralei requested a second slice and Colton just kept chanting 'mo, mo, mo' (more for those of you who don't speak 15-month-old).


  1. Oh that looks great, Esther! Fantastic timing with this recipe: I just cleaned out my deep freezer this morning, and found bags and bags of frozen ripe bananas that I've been amassing.

    I'm also printing a copy of this recipe to take to my mother, during our upcoming vacation. She has so many health ailments that I know would go away, if she started eating Paleo. She has her own beloved banana cake recipe that she will cling into for dear life. Thank you for this alternative that I can present to her ;)

    Faye @

  2. So glad you like it, Faye! Sounds like we have a similar vacation 'gameplan', though mine is with my father! Good luck, it is the hardest thing in the world to watch those you love so much hurt themselves so badly!!

  3. I made this tonight, and it turned out very well.The consistency and texture are wonderful. The only thing I will do differently next time, and there will be a next time, is add a little stevia, a little more vanilla, and perhaps a tsp of molasses.

    1. Thanks for the feedback! Those additions will definitely give you a sweeter product! I'm not keen on stevia, but the addition of molasses would give it a nice richness of flavor! I may give that a try, thanks!

  4. Loved this! Found the recipe over at Civilized Caveman but wanted to check out the original as well. Used your version but added a little more vanilla and some honey to the cinnamon swirl. Will definitely be making this again! Thanks :)

  5. So glad you enjoyed it! Thanks for sharing; it makes me so happy to hear that people enjoy my recipes!

  6. made this yesterday and love the flavor--just delicious. I can't seem to get the consistency to firm up on paelo baking items---just cook longer or just add more flour next time?? Do you have any tips/tricks? The cake is just wet and falls apart...still tastes amazing though and I will eat the whole pan. :)

    Thanks for sharing your recipes

    1. It could just be the difference in brands of each item. I find that one coconut flour from another bake up a little different, and the same for other ingredients. There seems to be a lot more variation in 'whole food' type ingredients than their more processed counterparts, so it does often take some tweaking. You might just try increasing the flour by a touch, or maybe baking a bit longer. I hope that helps, and I'm SO glad you enjoyed it!