A healthy gluten-free banana cake, made extra delicious with shredded coconut and coconut oil. Sugar-Free.
Today marks the last of my series of guest posts for Kelapo Coconut and I admit, I am quite sad about it. They’ve been wonderful to work with and I love coming up with coconut oil recipes. And last night, I learned a whole lot more about Kelapo than I have over the past few months, and I really liked what I saw. When people really believe in their product, when they use it themselves and they know that they are putting out good quality that is helpful to the consumer, it really shows. That kind of passion can’t be faked, not even a little bit. With so much disingenuous marketing out there, it is a pleasure to see a true belief in what someone is selling to you.
See, last night also marked my first ever on-air, live cooking demonstration. Hosted by Chef Dennis of A Culinary Journey with Chef Dennis as part of his Google + Food Blogger Education Series, I was cooking with coconut oil in real time, on air on Google +. Yeah, it was a little nerve-wracking, as I have never in my life tried to video myself cooking anything, either recorded or in real time. But we’d selected an easy recipe, one that takes only a few moments to whip up, to showcase the healthy and easy ways to cook with coconut oil. My Coconut-Crusted Mahi Mahi Nuggets were apparently quite a hit for Kelapo, and being quick and kid-friendly, it was perfect for an online cooking demo. We also held a panel and fielded questions about coconut oil, and I was so very impressed with what Michelle had to say about Kelapo. They are serious about putting out the best coconut oil on the market, with fair and equitable trade practices and sustainable, organic farming. And although I knew all of this already, it was a true pleasure to hear it all again.
So, my latest invention for them is also kid-friendly, although this time it’s not low carb. I love coming up with healthy, gluten-free snack and breakfast items that I know my kids will like. I do struggle with this sometimes, since I can’t send anything made with nuts into my kids’ schools. So I have often have to strike a compromise and use other gluten-free flours as the base of my goodies. This combination of oat flour, flax seed meal, shredded coconut and bananas really worked. And don’t forget the virgin coconut oil! It makes all the difference to the taste and the texture, keeping this cake moist and flavorful for several days.
Please check out my Coconut Banana Chocolate Chip Breakfast Cake on the Kelapo blog.
This post was sponsored by Kelapo Coconut. All recipes, photographs and opinions are my own.
Barb says
Carolyn, if I wanted to make this low carb, what substitutions would I need to make? Would almond flour be 1/1 sub ratio? I have banana extract, but would I need something in place of the bananas themselves? I love making individual bars that I can pop in the microwave for breakfast (I live alone, so freeze most batches), especially now that I’ve found silicone mini-loaf molds.
Carolyn says
This is a tough one. The banana gives moisture and sweetness so you need to factor that in. Maybe Greek yogurt for the moistness and additional sweetener. And if you are subbing in almond flour, you can probably even cut back on the Greek yogurt (maybe 1/2 cup?) because it contains far more moisture than oat flour. But I’d add in some xanthan gum to help it keep from being too crumbly after baking.
Jeanette says
This look so good Carolyn – reminds me of snack cake!
Lynn Chen says
Love using coconut oil to bake – can’t wait to try this!
Judi says
What is swerve?
Carolyn says
It’s a brand of erythritol.
Roxana | Roxana's Home Baking says
You did great! You’re a natural on camera!
I love using Kelapo coconut oil, actually even yesterday picked a new jar, and this breakfast cake sounds perfect with a cup of coffee!
Carolyn says
Thanks, Rox. It’s very strange, cooking on camera!!!
Samantha Hill says
Hi there, This sounds really great because we have the same problem with nuts too. I would try and experiment by using Lupin flour instead of the oat flour. Lupin flour is a legume and comes as a yellow fine flour. It is gluten free and low carb 11.5gms per 100gm. It is easily incorporated into breads, cakes and slices. I’m not sure how easily it is obtained in the US. Lupin is grown here in Western Australia and can get it from the health food store. Two great websites using Lupin flour.
http://www.irwinvalley.com.au/?page_id=25
http://chocolatechillimango.com/2013/01/19/lupin-protein-bread/#.Ublh780217d
Carolyn says
Interesting! I will have to keep my eyes out for it. Thanks!
Stacy | Wicked Good Kitchen says
Aw, girl! Your bars look fabulous and are the perfect breakfast or snack treat for those who can tolerate the carbs. I think it is wonderful that you offer recipes for treats which can be taken to school for the kiddos as well as being healthy AND tasty! So proud of you over your first “on-air” appearance and cooking demonstration. At least your prior speaking engagements have probably helped and broke the ice! We bloggers may soon require some on-air broadcast/media training. Love this post and so glad to hear your partnership with Kelapo Coconut went so well. Pinning! xo
Carolyn says
Thanks, Stacy. If I could, I would make these lower carb for my kids, with almond flour. But I’d be in a lot of trouble with the school system if I did! And I figure it has the bananas anyway, so it’s not going to be low carb. I need to get some banana extract so I can make banana-flavoured low carb things!
Susan Pelter says
OK Carolyn, no fair! Now you have to come up with a lower-carb version of this for your loyal low-carb fans — it looks divine!