It hasn't completely sunk in, but the holidays are paving their way. The tree lots are popping up, we've got our Thanksgiving assignments and little white lights are slowing starting to line the houses in our neighborhood. I've got tubs of peppermint ice cream (my absolute favorite) in the freezer and there is a blooming white poinsettia on the porch. I just began to feel taken by the sentiment of this time of year in craving more time with friends and family, reflecting on the past year with thanks. Days pass and then you look back at a years time and so much has happened. So much! I know I have a ton to be thankful for. The big things like a kind and funny husband, a supportive family (two of them now!) a great place to live and good food. But the little things are not lost on me either. I just hope we all take the time to soak it all in.
This snack cake is my last non-festive treat before I jump into the holiday dishes with two feet. You don't get much less festive than banana cakes this time of year, but I couldn't help myself. I'm now ready to burn out on pumpkin and peppermint with the rest of you. I've been having a thing with almond meal lately, as I appreciate the flavor, extra protein and the crumbly texture in my baked goods. Because it is gluten free, I am careful when I use it exclusively, to make sure everything stays together. Anyway, notes below!
It's a tasty little snack, a perfect compliment to afternoon coffee, but personally, a distraction to keep Hugh out of my peppermint ice cream.
BANANA SNACKING CAKE WITH CASHEW COCONUT CREAM // Makes one 8x8 cake
The cream frosting is from So Good and Tasty via My New Roots
You could use sweetened coconut if that is what you have on hand, just know your cake will be a bit sweeter. I gathered a tip from Kamran's recent post, and think it's perfect for baked goods with almond meal. I pull it out a tad early and cover it with a dishtowel to hold the steam in and it keeps it moist. He leaves his cake covered for 8 hours, I felt mine was good after an hour. Lastly, I have found that nut meals dry out quicker, so keep it air tight and it should last you 2-3 days. They have a great, well priced almond meal at Trader Joe's.
If you have a nut allergy, you can use completely all-purpose flour, or a gluten-free all purpose flour.
3 medium, extra brown bananas
1/2 cup extra virgin coconut oil, warmed to a liquid
2 eggs
1 tsp. vanilla extract
1 cup almond meal
1/2 cup unbleached all-purpose flour (or 1/3 cup coconut flour for GF)
1/2 cup unsweetened, shredded coconut (or walnut pieces or chocolate chips)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup light brown sugar
1 tsp. cinnamon, or pumpkin pie spice
Cashew Cream
1/2 cup raw cashews, soaking in water for an hour, up to overnight
1/2 cup coconut milk
2 Tbsp. honey or maple
squeeze of fresh lemon juice
Preheat the oven to 350'.
In a large mixing bowl, smash the bananas really well, breaking down the chunks. Add the oil, eggs, vanilla and mix. Stir in the almond meal, flour, coconut (or chocolate chips), baking powder, baking soda, salt, sugar and spice.
Grease an 8x8 glass baking pan or line it with parchment paper. Pour in the mix and spread it evenly. Sprinkle a little extra sugar over the top. Bake on the middle rack for about 30 minutes. Being sure the center is set.
Allow it to cool.
For the cream, drain the cashews and put them in a food processor or blender with the coconut milk, honey and lemon juice. Process until completely smooth, scraping down the sides as necessary. It will have a bit of texture to it. The cream will keep in the fridge for about a week.
I prefer to add a bit of the cream to each piece as eaten, not frost the whole cake. Finish with a sprinkle of cinnamon.