Banana Flaxseed Cake with a Creamy Yogurt Frosting
I went back and forth…. is this a cake? Is it bread? It’s basically a banana bread in the shape of a cake, and I like that. Non-traditional. Unique. No one label to completely define it. However, a few labels that it does take on: tasty. healthy. whole. dense. creamy. fun to make. sweet. a total statement.
I would love for you to make this at home and convey your own message on top. Who says that it just has to be happy birthday? Write what you are currently trying to express or manifest. Make it fun!
I ate this cake all week for breakfast like a pastry (like banana bread), but I also ate it once for dessert (see, it’s now a cake). This cake only lasts a day or two in the fridge before the yogurt starts to brown on top. I would recommend making this bread/cake for a minimal celebration with friends! It’s the perfect little healthy dessert or breakfast that you don’t feel guilty about (not that you should ever because it’s all about the balance!)
Ingredients:
Cake/bread:
3 organic very ripe bananas (brown spots on the outside are perfect)
3 organic eggs (preferably from local chickens who are loved and very cared for)
1/3 cup organic honey
1 cup organic almond flour
1/2 cup organic ground flaxseed
3 tbsp organic coconut oil
1 tbsp organic vanilla extract
1 tbsp baking soda
1 tbsp organic cinnamon
Frosting:
4 tbsp unsweetened Silk vanilla almond yogurt (this is the best tasting nondairy yogurt I’ve found without a ton of added sugar)
4 tbsp organic tapioca flour
Smooth (no added ingredients) almond butter for drizzling (a ziplock bag with a corner cut will do the trick, or if you are a baker and own a piping bag with a thin tip that will also work (I envy you, I’m pretty sure I was a cake decorator in another life)
Recipe:
Preheat oven to 350*F
Thoroughly coat a 10 inch cast iron skillet with coconut oil with your fingers
Blend all the wet bread/cake ingredients in the blender. Pour into a bowl and slowly incorporate the dry ingredients into the wet.
Pour batter into the skillet.
Bake in the oven for 30-35 minutes until it’s firm on top. The cake will be a pretty golden color and the edges will be slightly browned.
Let the bread/cake cool for about 30 minutes to an hour, then take it out of the cast iron skillet and place it onto a cake stand
For the icing, mix the ingredients together just before you ice it. The powder consistency of the tapioca flour adds thickness to the yogurt, and the yogurt has enough creamy flavor of its own. Spread on evenly with a knife, then decorate as you please with the almond butter in your piping bag or ziplock bag.
I would like to take this time to say that there doesn’t have to be a birthday to make a cake; make a cake any time as a form of self care or for your friends. Write something on the top that you want to manifest, something you want to share, or be creative and draw something. Tis the beauty of baking and being creative!
Place the cake in the fridge after icing for 10 minutes to let the icing and almond butter harden. I also added a few blueberries and herbal sprigs for decor.
Enjoy this bread/cake and know that you are eating real food with whole and simple ingredients.