There were three ripe bananas on my counter when I got the inspiration for this recipe. The bananas were so ripe they were covered in brown spots. Perfect for baking, I thought.

Instead of baking banana bread, I decided I’d try something different and make bars. Then the bars turned into cake. Dare I say, an unintended stroke of brilliance!

That’s because I got a surprise visit from my uncle who loves sweets! Whenever he comes for dinner, maybe once or twice a year,  I try to make a naturally sweetened desserts for him. It makes me feel better knowing I’m taking care of him 🙂

With one bite of this sweet, moist, and awesomely delicious cake, my mind flashed back to when I was ten years old. My family was traveling in our GMC motor home to go skiing. It was early in the morning and my mom served us Entenmann’s  banana cake for breakfast. It was the shape of pound cake but tasted even better with the chocolate chips and sweet banana flavor.

On my version, the icing takes it to a whole new level. It’s so good it’s to die for, but I promise it won’t kill you! Even better, this recipe can be bread, bars or cake!

Banana Cake

3 bananas, preferably overripe
3 eggs
1/2 cup unsweetened almond butter
1/4 cup coconut oil, melted
1 cup almond flour
1/4 cup coconut flour
1/4 cup honey
1/2 teaspoon baking soda
1/2 cup Lily’s chocolate chips

Preheat oven to 350. Grease a 9×13 baking pan with palm shortening. Peel bananas and mash with a fork until mushy and creamy. Add eggs, coconut oil, almond flour, coconut flour, baking soda. Stir well until batter is smooth. Gently fold in chocolate chips. Pour batter into greased pan and evenly spread with a spatula. Bake for 20 minutes. Let cool. Cut into bars or add icing and make into a cake.

Vanilla Frosting

1 cup palm shortening
1/2 cup raw honey
2 teaspoons vanilla
1/2 cup arrowroot powder
1/4 cup coconut flour
4 tablespoons of melted coconut oil

Place all ingredients except the oil in a bowl. Mix with an electric mixer until smooth and blended. With mixer on high, slowly pour in 2 tablespoons melted coconut oil. If icing is still too thick, add 2 more tablespoons of coconut oil. Spread over cake in a smooth layer and refrigerate.