Heyo friends! Happy Sunday! I’m in Colorado for the weekend and had a few minutes to get this Easy Paleo Pumpkin Banana Cake up for you! I’ve been bragging about it on my stories for the last couple of weeks, teasing I’d share it with you and then….#notime……you know how that goes mamas. I’m here for just a few days for my Grandma’s funeral and left the boys at home with Brett. As much as I love them, it’s really kinda nice to spend this time with just my siblings and parents and celebrate my Grandma Sally.
This little snacky cake you guys is the real deal. And PALEO! Perfectly sweet, but not too sweet….and only sweetened with a little bit of pure maple syrup! It’s so moist and dense it alllmoooost has the texture of pumpkin pie. My family is obsessed with it!
I’ve made a couple of versions, using a combination of coconut flour and almond flour, and coconut flour and tapioca flour. Both versions turned out great! My little Owen can’t eat any nuts–so almond flour is a no-go and when I made this the first time with it he was pretty upset he couldn’t eat it.
I wasn’t really sure what else I could make it with and still keep it Paleo, so I asked my friend Chrissa from Physical Kitchness. She’s the paleo, whole30 queen, and she suggested tapioca flour. And it worked just the same. Seriously couldn’t tell the difference!
My boys like to make it not-so-paleo by putting a heaping pile of whipped cream on top! And, I’m pretty okay with that.
Some people have asked if I’m eating paleo while pregnant, and the answer is no. Not strictly paleo. I just love all of the healthy foods. And really love a lot of paleo and whole30 recipes, but I don’t stick to either strictly. And I didn’t before I was pregnant either. I love whole foods and try to incorporate them into my diet as much as possible!
But this paleo pumpkin banana cake! Man I could make it every week! It’s a great dessert, but also great for a little afternoon snack (mmm, maybe even breakfast!) I hope you all love it as much as we do!
Easy Paleo Pumpkin Banana Cake
1/2 cup coconut flour
1/2 cup tapioca flour (or almond flour)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp cinnamon
pinch of salt
3/4 cup organic pumpkin puree
2 over-ripe medium-large bananas
1 tsp vanilla extract
1/4 cup pure organic maple syrup
1/4 cup coconut oil, melted
Optional sugar topping:
2 tbsp coconut sugar
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
Preheat oven to 350.
In a bowl whisk coconut flour, tapioca flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg together. Set aside.
In another bowl mash the bananas. Stir in the pumpkin puree, maple syrup, and vanilla extract. Whisk in eggs, one at a time. Lastly stir in melted coconut oil (make sure it has cooled slightly).
Whisk the wet ingredients into the dry ingredients. Pour batter into a lightly greased (with coconut oil spray) round pie dish or 8X8 inch baking dish. Bake for 30-40 minutes or until the cake is golden and cooked through.
*optional- whisk the coconut sugar, pumpkin pie spice and cinnamon together and sprinkle over the cake the last 5 minutes of baking.
*cake will be very dense and moist--almost remind you of a pie. SO GOOD! So don't over-cook.