Get ready for plenty of compliments with this showstopping Cacao Paleo Banana Bread Cake With Almond Ganache!
This recipe is like if banana bread and chocolate layer cake had a baby. A batter made from tapioca starch, bananas, and almond flour comes together with chocolate ganache that is swirled with smooth, nutty, and ridiculously addictive almond butter.
I’m especially proud of this recipe—it took me eight tries to get it right, after all. How? Well, this recipe avoids the use of eggs. The first few times I experimented with this cake, it just would not rise. It was dense and soggy. I might have stared out the window dramatically while listening to a sad song. But, as vegans know, you don’t need eggs to make delicious cake. So I did not give up. A friend was my saving grace. She let me in on a little secret called the ‘wacky cake method’ (more on that below).
And that’s how I was able to bring you this magical combination of rich dark chocolate, sweet bananas, and creamy almond butter. And let’s not forget about the crunchy bursts of cacao nibs. If you thought you couldn’t keep your fingers out of the jar of plain-Jane almond butter, wait until you sweep one little finger through the deep, rich, melty chocolate and almond combo. If you want my honest advice here, I’m going to tell you to double the batch of ganache. One batch for the cake. And another just for sticking a spoon into it as a midnight snack.
Is Cacao Paleo Banana Bread Cake With Almond Ganache Healthy?
This cake is full of ingredient swaps that make it healthier than traditional cake and banana bread, including almond flour, which is rich in vitamin E and healthy fats. Instead of processed white sugar, we use honey and coconut sugar, which both have a lower glycemic index. Did you know cacao is a superfood? It’s high in antioxidants, magnesium, iron, zinc, copper, and selenium. The bananas provide potassium, vitamin C, vitamin B6, and fiber, and the almond butter provides protein and healthy fats! This recipe is gluten-free and Paleo, and can be vegan if you make sure your dark chocolate is free of animal products and use agave instead of honey.
What’s The Wacky Cake Method?
The secret to creating an eggless cake that is light, fluffy, and actually gets some rise is the wacky cake method. I was pretty confused about this when my friend told me about it. Apparently it was invented in the Great Depression, when families didn’t always have ingredients like milk and eggs that they needed for baking. The magic happens when you put all the wet ingredients into three wells in the dry ingredients, slosh some water over top, and mix really well. It seems like it won’t work, but it does.
How Do I Store Leftovers?
Leftovers will keep in an airtight container at room temperature for 2 days and in the refrigerator for 3 to 5 days. This cake can be frozen for 3 months.
Serving Suggestions
If you want to build a Paleo banquet around this recipe, I recommend serving a main of BBQ Paleo Chicken Wings In The Slow Cooker, Paleo Low-Carb Keto Beef And Broccoli, or Easy Low-Carb Paleo Meatloaf. Serve with a veggie side, like Cucumber And Tomato Salad (With Onions) or Paleo Baked Zucchini Fritters.
This cake recipe screams out for a glass of milk. Or, get a kick of caffeine while you wash your meal down with a Vegan Banana-Matcha Smoothie.
And then next time you crave even more Paleo banana bread goodness, check out this Best Paleo Banana Bread Recipe.
Ingredients
- 3 cups almond flour 270 grams
- 3/4 cup coconut sugar
- 3/4 cup tapioca starch 92 grams
- 1/4 cup cacao nibs plus additional for garnish if desired
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups ripe mashed banana about 3 large bananas, or 300 grams
- 1/4 cup coconut oil melted
- 2 tablespoons raw apple cider vinegar
- 2 teaspoons raw vanilla extract
- 1/2 cup + 2 tablespoons water
For The Ganache:
- 1/2 cup full-fat coconut milk
- 1/2 cup natural almond butter
- 2 tablespoons honey or agave
- 4 ounces dark chocolate finely chopped
Instructions
- Preheat your oven to 350°F and line 2 9-inch cake pans with parchment paper, rubbing down the sides of the pan generously with coconut oil.
- In a large bowl, stir together the almond flour, coconut sugar, tapioca starch, cacao nibs, baking soda, and salt. Add the banana, but don’t mix it in.
- Make 3 large wells in the flour. Pour the coconut oil in the first well, the vinegar in the second, and the vanilla extract in the last well. Don't mix yet.
- Add the water and mix well with a fork, making sure the banana is evenly incorporated.
- Divide the batter between the 2 pans, spreading out evenly. Bake until deeply golden brown and a toothpick inserted in the center comes out clean, about 26-28 minutes.
- Let the cakes cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
- Make the ganache by whisking together the coconut milk, almond butter, and honey or agave in a small pot over medium heat.
- Whisk until the almond butter is smooth and melted and the mixture begins to steam and is just about to boil (you’ll start to see a few small bubbles).
- Remove the pot from the heat, add the chocolate, and let it stand, without whisking, for 30 seconds. Then, whisk until the chocolate melts and the mixture is smooth.
- Transfer the ganache to a bowl and place into the refrigerator to thicken and cool slightly for 1 1/2 hours.
- Once cooled, gently place one of the cakes bottom-side up onto a cake stand and use an offset spatula to spread about 1/2 cup of ganache on it. Place the other cake bottom-side up on top. Note: These cakes are very delicate, so if you have trouble flipping them without breaking them, it’s alright to place them bottom-side down.
- Spread a very thin coat of ganache on the top and sides of the cake, just to seal in the crumbs. Refrigerate until the ganache is set, about 30 minutes. Keep the remaining ganache at room temperature.
- Once the crumb coat is set, spread the remaining ganache on the top and sides of the cake. Garnish with additional cacao nibs, if desired.
- Place the cake back into the refrigerator for 30 minutes to set.
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