When it comes to eating, I crave variety. Limitations are not what I am looking for. So the paleo diet does not appeal to me that much, despite the persuasive testimonials that abound. However, I do think that eating more unprocessed foods is a good goal. “More” is a word I can embrace when it comes to food. Meanwhile, I have been quietly adding paleo dessert recipes to my Pinterest board of recipes to try. And one it particular was compelling enough for me to make (and of course tweak) for real. Not only was this mousse cake easy, the flavors were fabulous. If you like chocolate, bananas, and quick desserts, this one should satisfy your sweet tooth very nicely.
Recipe for 3-Minute Chocolate Banana Cake
adapted from Cheeky Kitchen
- 4 ripe bananas
- 3 large eggs
- 1/3 cup unsweetened fine flake coconut, packed
- 1/3 cup cocoa powder
- 1/4 cup almond butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon honey, optional
- 1 ripe pear, peeled and thinly sliced
- raspberries, fresh or frozen
- maple syrup
- Place bananas, eggs, coconut flakes, cocoa, almond butter, vanilla, baking powder, cinnamon and honey in blender container. Puree until smooth.
- Pour batter into greased ramekins. Microwave in batches of 3 ramekins for 60 seconds. Reposition ramekins if necessary. Microwave for another 60 seconds. Test the middle with a toothick. If needed, microwave another 30 to 60 seconds.
- Allow cakes to cool for a minimum of 5 minutes before inverting onto serving plates. Top with slices of pear and raspberries and drizzle with maple syrup. Cakes may be served warm (my preference), at room temperature, or chilled.
I’m also sharing this recipe at Savoring Saturdays.