While I am resting up from our 88 mile ride and having a boring day, I figured I would entertain you with my banana bread breakfast pudding!
This is a take on the other gluten free pumpkin cake.
- 2 egg whites (or 1 egg)
- 1 ripe banana, 6-7 inches
- 14 grams of coconut flour (2 tbsp)
- 1/4 tsp of baking powder
In a bowl, mash the banana until it is liquidy. The riper the banana, the easier this is and the sweeter it is.
Then add the egg whites and cinnamon
And mix well to combine.
Normally I don’t sift coconut flour, but the brand pictured above is a little clumpy, so I like to sift it to keep lumps from happening. I have a tiny little strainer that I just plop over the bowl and add the coconut flour and the baking powder to:
All sifted and pretty.
Now mix really well.
Pour into a small baking dish.
Now you could microwave this for a couple minutes, but it really is much, much better baked. I popped it in the toaster oven at 350 degrees for 20 minutes. You could also put it into 2 muffin cups and reduce the baking time (not sure by how much, but start checking at 12 minutes).
I comes out beautiful and puffed up:
Super moist and delicious!
You can top it however you like. I, myself, love coconut butter and a drizzle of chocolate syrup:
Or even some peanut butter and jam!
This is easy to make ahead and reheat for mornings on the go.
Nutritional stats for the entire cake (no toppings):
Fat: 1.5 g
Carbs: 33 g
Fiber: 9 g
Protein: 11 g
Linking this post to Fat Tuesday Forager Festival! Check out other real food recipes.