Cinnamon Roll Banana Cake with Whipped Coconut Frosting

Ingredients

• 3 Ripe bananas (mashed)
• 2 Eggs (large)
• 0.33 cup Maple syrup
• 0.25 cup Coconut oil (melted)
• 1 tsp Vanilla extract
• 2 cup Oat flour
• 1 tsp Baking powder
• 2 tsp Cinnamon (divided)
• 0.25 tsp Salt
• 1 can Full-fat coconut milk (chilled overnight, cream only)
• 2 tbsp Almond butter (for the swirl)
• 1 tbsp Coconut sugar (for the swirl)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan.

2. 2

   In a large bowl, mash the ripe bananas until smooth.

3. 3

   Whisk in the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.

4. 4

   Fold in the oat flour, baking powder, 1 teaspoon of cinnamon, and salt until a smooth batter forms.

5. 5

   Pour the batter into the prepared baking pan and smooth the top.

6. 6

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

7. 7

   While the cake cools, prepare the frosting by scooping the hardened coconut cream from the top of the chilled coconut milk can into a bowl.

8. 8

   Whip the coconut cream with a hand mixer until light, fluffy, and mousse-like. Spread evenly over the cooled cake.

9. 9

   In a small bowl, mix the almond butter, coconut sugar, and the remaining 1 teaspoon of cinnamon to create the cinnamon roll swirl.

10. 10

    Drizzle the cinnamon mixture over the frosting and use a knife to swirl it into the cream.

Notes

The recipe is a variation of the creator's 'viral fluffy double chocolate banana cake'. Ensure the coconut milk is full-fat and has been refrigerated for at least 24 hours to ensure the cream separates properly for whipping.

Nutrition per serving

• banana cake
• cinnamon roll
• healthy dessert
• gluten-free
• dairy-free
• baking
• snack