Banana Cake with Berries (gluten, nut, soy, dairy and cane sugar free)

Happy Easter!

Need a recipe for Easter morning or dessert? This recipe makes great use of over-ripe bananas. The healthy cake can even be made the night before for a better, sweeter flavor!

A little coconut flour goes a long way. It certainly doesn't behave like other flours but I love what it does when combined with pumpkin or banana. I've subscribed to Nutiva brand coconut flour on amazon and that way I never run out!

For a fluffier and lighter variation on the cake: Try separating the yolks from the egg whites and beating the egg whites until fluffy with the cream of tartar. Combine remaining ingredients in separate bowl. Then spoon egg whites in rest of batter and bake.

If you're looking for a vegan banana cake recipe, try the Chai-spiced Banana Breakfast Cake here on the blog. It's super delicious and egg-free!

This recipe was inspired by Coconut Banana Breakfast Cake in Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family, one of my favorite cookbooks.

Banana Cake with Berries
3/4 cup coconut flour (I used Nutiva brand)
2 TB flaxseeds
1/2 tsp cream of tartar
1 tsp baking soda              > instead of using tartar and baking soda, try 2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon (optional and may substitute 1 tsp nutmeg if avoiding cinnamon but want spice)

1 TB vanilla extract
8 eggs
4 very ripe bananas
3 TB coconut oil (melted)

Berries and Whipped Coconut Cream to serve (optional)
*For sweeter variation, add 3-4 TB maple syrup or other liquid sweetener to batter.

1. Preheat oven to 350 degrees. Lightly oil a 9x13" pan or two round cake pans or muffin pan.
2. Combine first six ingredients in mixing bowl. Mash bananas and combine remaining four ingredients in separate mixing bowl.
3. Combine batters and pour into pans. Bake 30-40 minutes or until the middle of the cake is no longer jiggly.
Enjoy!

And Happy Easter to you all! God's not dead! Hallelujah!