It’s been quite a while since I’ve posted any recipes. Not because I’ve forgotten or given up on baking or the blog, but I’ve simply allowed life to overtake things and not posted all the yummy stuff I’ve made. I hope we haven’t disappointed anyone. Since the last post, we’ve had our third child and she’s actually 10 months old now. I have had so many requests for this recipe that I am jumping back in so I can post it. I usually take photos of what I’m making, but I haven’t been blogging about them because my evenings are normally consumed with catching up on other work (photography, web design and the never ending housework). Oh, and having three kids…
So here it is. It’s a crowd favorite – all the neighbors have happily accepted and enjoyed it in the form of this bundt cake, a Halloween “haunted house” bundt pan, standard muffin size and most recently, a sheet pan. It always turns out great and each iteration is fluffy, chocolatey, moist and tastes so decadent. It originally began as a paleo recipe, but instead of coconut milk I have chosen to use my favorite So Delicious French Vanilla Coconut Creamer, so there’s some cane sugar in there. When I want to make it look a little prettier, I drizzle melted Dark Chocolate Almond Butter by Maranatha. And butterscotch chips, which I wish were paleo. It’s pretty insane.
Let me know how yours turns out. I hope you enjoy it!
Double Chocolate Butterscotch Banana Bundt Cake
3 cups blanched almond flour
1 cup tapioca powder
1/2 cup cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
4-5 very ripe bananas, mashed
1/2 cup ghee, melted
1/2 cup So Delicious French Vanilla Coconut Creamer
1/2 cup maple syrup
2 teaspoons vanilla
1 cup butterscotch chips
FOR THE GLAZE
1/2 cup Maranatha Dark Chocolate Almond Butter, melted
Preheat the oven to 350F. Generously grease a bundt pan with coconut oil or cooking spray with flour.
Combine all the dry ingredients in a medium bowl. You can do this by hand with a pastry blender or with a stand mixer. Add all the wet ingredients and combine until smooth. Stir in the butterscotch chips.
Pour the batter into the prepared bundt pan. Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
For muffins, bake for 24 minutes
For a sheet pan, bake for 50 minutes
Allow the cake to cool for 15-20 minutes before inverting. Run a knife along the sides and middle of the cake to help it come out of the pan, then invert onto a cake plate. Let it cool completely before topping with the glaze.
For the glaze, microwave on half power stirring every 15 seconds, or over a pan of boiling water until melted and smooth. Allow to cool slightly before drizzling over the cake. Drizzle over the cake and sprinkle with mini chocolate chips and/or powdered sugar, if desired.