Banana/Pineapple Cake.

January 16, 2019



• 2 ½ cups of almond flour (not meal)
• ½ cup of tapioca flour
• 1 teaspoon of baking powder
• 1 pinch of salt
• 2 bananas .
• 1 cup of cubed pineapple .
• 2 whole eggs
• 1 tablespoon of coconut oil
• 1 cup of coconut milk
• 1 cup of coconut sugar
• ½ teaspoon of vanilla extract

Mix together the dry ingredients separately to ensure the tapioca flour and baking powder get evenly combined with the almond flour.

To make syrup for the top of the cake, combine 1 spoon of melted coconut oil, ½ of the sugar, and water in a baking pan. Bring to a boil and continue to boil until mixture thickens slightly, about 2 minutes. Add sliced bananas and pineapple and continue to boil for 1 more minute. Then add the vanilla extract.

Then it’s just mixing everything else together and adding the mixture on top of the banana caramel sauce at the end.

Time to bake it.
This banana cake is ready in about 45 minutes, enjoy.

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