The Ultimate Small Batch Paleo Banana Cake

Makes 1 loaf tin, 8 squares

If I ever have one lonely banana left, you can pretty much guarantee that it will be used up in this loaf! Quite simply a perfect small batch cake, one that can easily be doubled, or customised! I have even made a peanut butter & jam version, swirling some jam in before baking and using PB as the base! However, in this particular version, I went with my one true love, tahini.

If you decide to use tahini also, I highly recommend using a hulled tahini, which means it will be silky smooth and won’t be bitter at all. Some of my favourite brands include Forty Thieves and Ceres Organics.

Ingredients

1 egg

1 ripe banana mashed

1/3 C smooth nut/seed butter (I used hulled tahini)

1/4 C maple syrup

2 Tbsp melted coconut oil/ghee

1/2 C almond flour

1/4 C coconut flour

1/2 tsp baking soda

1/2 tsp vanilla extract

Mini chocolate chips - as many as you desire!

Method

Combine the wet ingredients first, then add in your dry ingredients and mix well. Pour into a lined loaf tin and add extra chocolate chips. Bake for 25 min at 170C, or until a toothpick comes out clean, using tinfoil if needed! Let cool before slicing. I like to add some flaky salt to the top to balance the flavours! Keep airtight in a container or store in the freezer and microwave to reheat!