I dare you to say that five times fast.
Banana chocolate snack cake with almond butter swirl.
Banana chocolate snack cake with almond butter swirl.
Banana chocolate snack cake with almond butter swirl.
Banana chocolate snack cake with almond butter swirl.
Banana chocolate snack cake with almond butter swirl.
While you're busy repeating this recipe's name over and over again in hope not to get your tongue tied, I'll be eating your piece.
Gotcha!
But you must know that I almost cried making this snack cake. Here's what happened...
The banana snack cake had just finished baking. I took it out of the oven and the swirl was beautiful. I was so proud of this beautiful swirl that I was anxious to start taking pictures of it right away. So, while it was still hot, I hurriedly flipped the cake onto a plate and two things happened:
- The bottom part of the cake stuck to the pan.
- All of the almond butter swirl stuck to the plate.
I can hear you tsk- tsking me right now. I know I'm impatient. I'm sorry! Oh, it was terrible. The swirl was gone and the bottom was uneven.
This is what is was supposed to look like.
I had to painstakingly use my fingers and spread the almond butter from the plate into the little empty crevices that remained on my snack cake. Can you tell?
I must say, I did an alright job, but the cake was no longer picture-worthy.
So I cut it up into little squares and said, "hey, these don't look so bad anymore" and snapped a couple pictures and here I am right now, typing up this blog post.
Here's some advice so you don't have to go through what I went through:
- A springform pan isn't a bad idea.
- Instead of spraying the pan, use parchment paper. Parchment paper is your friend.
Banana Chocolate Snack Cake with Almond Butter Swirl
From Bakerita
- 2 large ripe bananas, mashed
- 2 tablespoons coconut oil, melted
- 2 overflowing tablespoons honey
- 3 eggs, room temperature
- ½ cup almond milk
- ½ tablespoon vanilla extract
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup tapioca flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chocolate chips
- ¼ cup almond butter
- Preheat the oven to 350ºF. Line an 8" round baking pan with parchment paper.
- In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
- Stir in the almond flour, coconut flour, tapioca flour, cocoa powder, salt, and baking soda. Fold in chocolate chips.
- Spread batter in prepared pan. Warm the almond butter slightly in the microwave so it has a thinner consistency. Spoon almond butter into the batter to form stripes. Then, use a butter knife to swirl it by dragging it through the stripes (example).
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before serving.
Makes 25 Squares