Pastel de Aperitivo de Plátano y Cacao (Paleo)

Ingredientes

• 2 large ripe bananas (~250g, mashed)
• 2 tablespoons 30g coconut oil (melted)
• 2 tablespoons 30g honey
• 3 eggs (room temperature)
• 1/2 cup almond milk
• 1/2 tablespoon pure vanilla extract
• 3/4 cup (63g) almond flour
• 1/4 cup 28g coconut flour
• 1/4 cup 25g tapioca flour
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 oz. dark chocolate (chopped (optional, omit for strict paleo))
• 1/4 cup almond butter

Preparación

1. 1

   Preheat the oven to 350ºF. Grease an 8" or 9" round baking pan with coconut oil.

2. 2

   In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.

3. 3

   Stir in the almond flour, coconut flour, tapioca flour, cocoa powder, salt, and baking soda. Fold in chocolate chunks if using.

4. 4

   Spread batter in prepared pan and dollop almond butter on top. You may want to warm the almond butter slightly in the microwave so it's a thinner consistency. Swirl almond butter into the batter.

5. 5

   Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before serving.