How do I ensure my paleo banana bread cake is moist?

The recipe uses a combination of mashed ripe banana, melted coconut oil, and a specific mixing technique where wet ingredients are added to wells in the flour, then water is poured over, ensuring even moisture.

Can I substitute the cacao nibs in the cake?

While cacao nibs add a unique crunch and bitter chocolate note, you could substitute with vegan chocolate chips or omit them if preferred, though the flavor profile would change slightly.

What's the best way to make the dark chocolate ganache smooth?

Whisk the coconut milk, almond butter, and agave over medium heat until smooth and steaming, then remove from heat, add finely chopped vegan dark chocolate, let it stand for 30 seconds, and then whisk until completely smooth.

Why is apple cider vinegar used in this banana bread cake?

Apple cider vinegar reacts with the baking soda, helping the cake to rise and achieve a light, airy texture without the need for eggs.

How should I store leftover Paleo Banana Bread Cake with ganache?

Store the cooled cake in an airtight container at room temperature for a day or two, or in the refrigerator for up to 3-4 days to preserve the ganache's consistency.

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Paleo Banana Bread Cake With Dark Chocolate Ganache
[Vegan, Gluten-Free]

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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Paleo Banana Bread Cake With Dark Chocolate Ganache 5.jpg

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Sliced two-layer Paleo Banana Bread Cake with dark chocolate ganache spread between layers and on top, garnished with cacao nibs.

Paleo Banana Bread Cake With Dark Chocolate Ganache 2.jpg

Paleo Banana Bread Cake With Dark Chocolate Ganache 1.jpg

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Ingredients You Need for Paleo Banana Bread Cake With Dark Chocolate Ganache [Vegan, Gluten-Free]

For the Cake:

3 cups almond flour
3/4 cup tapioca starch
3/4 cup coconut sugar
1/4 cup cacao nibs, additional for garnish, if desired
2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/4 cups ripe banana, mashed
1/4 cup melted coconut oil
2 tablespoons raw apple cider vinegar
2 teaspoons raw vanilla extract
1/2 cup, plus 2 tablespoons water

For the Ganache:

1/2 cup full-fat coconut milk
1/2 cup natural almond butter
2 tablespoons agave nectar
1/2 cup vegan dark chocolate, finely chopped

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How to Prepare Paleo Banana Bread Cake With Dark Chocolate Ganache [Vegan, Gluten-Free]

Preheat your oven to 350°F and line two nine-inch cake pans with parchment paper, rubbing down the sides of the pan generously with coconut oil.
In a large bowl, stir together the almond flour, coconut sugar, cacao nibs, baking soda, and salt. Dump the banana in, but don’t mix it around.
Make 3 large wells in the flour. Pour the coconut oil in one well, the vinegar in another, and the vanilla extract in the last well. You don’t want them to all mix together yet.
Dump the water all over the top of the cake and now mix well with a fork, making sure the banana is evenly incorporated.
Divide the batter between the two pans, spreading out evenly. Bake until the very golden brown, and a toothpick inserted in the center comes out clean, about 26-28 minutes.
Let the cakes cool in the pan for 30 minutes and then transfer to a wire rack to cool completely.
While the cakes cool completely, you can make the ganache by whisking together the coconut milk, almond butter, and agave in a small pot set over medium heat.
Whisk until the almond butter is smooth and melted and the mixture begins to steam and is just about to boil (you’ll start to see a few small bubbles, but you don’t want it to actually boil).
Remove the pot from the heat, add the chocolate to the pan and let it stand, without whisking for 30 seconds. Then, whisk until the chocolate melts and the mixture is smooth.
Transfer the ganache to a bowl and place into the refrigerator to thicken and cool slightly for an hour and 30 minutes.
Once cooled, very gently place one of the cakes, bottom-side up, on to a cake pedestal and use an offset spatula to spread about 1/2 cup of ganache on it. Place the other layers, bottom-side up, on top. These cakes are very delicate, so if you have trouble flipping the cakes without breaking them so that the bottom side is up, it’s alright to place them bottom side down.
Spread a very thin coat of ganache on the top and sides of the cake, just to seal in the crumbs. Refrigerate until the ganache is set, about 30 minutes. Do not place the ganache back into the refrigerator, just let it sit at room temperature.
Once the crumb coat is set, spread the remaining ganache on the top and sides of the cake.
Garnish with additional cacao nibs, if desired.
Place it back into the refrigerator for 30 minutes to set. Slice and serve.