Banana Cake with Strawberry Frosting
This paleo/ aip friendly banana cake is totally gluten, dairy, nut and egg free and is delicious with or without this amazing strawberry frosting. Enjoy a simple slice with a cup of tea, or layer it up with frosting for a layer cake that’s ready for your next celebration. With it’s natural sugar sweetness it would make a perfect 1st birthday smash cake or would be great for bridal or baby showers, high teas, birthday parties, or any Thursday when you need a special treat.
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Happy Birthday to me, Happy Birthday to me,
Happy Birthday dear Bethany, Happy Birthday to me!
Today is my 43rd birthday and I wanted cake…. so I made one!
This Banana Cake can be eaten 3 ways…
(1) simple slices of cake as a tea cake treat,
(2) with some whipped coconut cream or AIP ice cream for a simple dessert, OR
(3) a layer cake with frosting as I did this time.
I know that strawberry frosting isn’t the typical pairing for banana cake, but I love both banana and strawberry and they both scream summer!! PLUS, it’s my party, so I get my cake how I want it, and this combo actually turned out really delicious!
The cake by itself is moist and delicious and it holds up well without egg or any sort of egg-replacer.
My tip is that if you are going to layer it that you cut it in such a way to end up with some ‘scraps’ to munch on while you work…. and you really should enjoy a piece hot out of the oven!!
Try These for a Complete Summer Celebration Meal:
Since it’s my birthday, I thought I would take this opportunity to share 43 random things about me to help you get to know me better. These are totally random…. so bear with me…. or scroll on down for the recipe if that’s all you came here for. 🙂
A few Things About Bethany:
- I am a Christian
- My favorite things are avocado, sunshine and hugs
- I’ve been married for 14 months and 6 days…. and loved every minute of it
- I started college in nursing and graduated with a degree in human development and family studies
- I’ve worked some random jobs in my life – post office, nanny, maid, children’s sports photographer, linen store stocker and telemarketer
- The best dishes I make are the ones where I just throw things in the pot and can never remember the recipe to write it down
- I’m a ‘retired’ children’s ministry director
- One of my favorite things to do in children’s ministry was writing curriculum and leading our children’s worship time
- I couldn’t live without ginger and turmeric in my kitchen
- My favorite kitchen tools are my immersion blender and my lime juicer
- My favorite scent is jasmine and for our wedding I had fresh jasmine flowers in my hair
- When I have free time I love making shutterfly photo albums for all our trips
- I climbed Mt Kilimanjaro when I was 17 years old
- When I go out to eat I like to choose menu items for my loved ones based on ‘what I would eat if I could’ and eat vicariously through them
- My all time favorite food from my childhood was something we called eggplant casserole (eggplant, meat, cheese)
- I baked & decorated my first cake when I was 9 (for my mom’s birthday)
- My go to menu item when I go out to eat is a big burger
- I’ve lived in 8 different countries
- The first thing I ever ordered at a restaurant was ‘himp & hench hies’ – shrimp and french fries – and they are still 2 of my favorite foods
- In the last 14 months I’ve been on 20 international flights and visited 4 countries
- If I had to leave home in a hurry and not come back I’d grab passports, photo albums, my grandmother’s casserole dish and a globe with our names on it that we got as a wedding gift.
- My favorite color is orange
- My final dish pre-AIP was veggie Thai green curry and that’s when I realized what nightshade do to me
- When I was a little girl my dream was to grow up and become Japanese… and Japan is one of the few countries left on my travel bucket list
- I’m a shy extrovert… I love being surrounded by people… just don’t make me talk to them
- My hubby and I live in a cute little studio apartment and I love the coziness of it
- I love playing board games and our favorite is Settlers of Catan
- My shoes of choice are flip flops or sandals – no matter the weather
- I once started the ‘great American novel’ and have an incomplete 110 page manuscript sitting on my computer
- If given the choice I’d choose a 2nd helping of dinner instead of dessert
- My cooking career started with an easy bake oven
- I once sent in an audition tape to Amazing Race
- As a kid I thought a great job would be to be an in-flight nanny… like a flight attendant, but my job would just be to help the families on board to entertain kids
- I’m totally freaked out by clowns or people in full masked costumes
- My favorite holiday is Thanksgiving…. but I have TONS of Christmas decorations
- If I had to choose a last meal it would probably be a giant plate of butter chicken followed by a pecan pie
- I get totally annoyed by random little lights when I’m trying to sleep
- You’re never too old to swing and I’ll race kids to the swings any day
- My favorite subject in high school and college was history…. but I didn’t want to become a history teacher for some reason
- My first facebook profile pic was taken while on a trip to Ireland
- I’ve been in two airplane emergency landings – both in Nairobi, Kenya
- Our first dance at our wedding was ‘Close your Eyes’ by Michael Buble
- I’m the author of 2 AIP cookbooks – AIP Safari and My Paleo AIP Indian Adventure
Would You Like Some Banana Cake?
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup tigernut flour
- 1 tsp baking soda
- 1/2 tsp pink salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/4 cup coconut sugar
- 2 cups mashed bananas (about 4 medium bananas)
- 2 TBSP honey
- 1 tsp apple cider vinegar
- 1/4 cup coconut oil
- preheat oven to 350 F/ 175 C
- mix all dry ingredients in one bowl
- mash bananas in a 2nd bowl and mix in all remaining wet ingredients
- add wet ingredients to dry and stir to combine
- line a 9 x 13 inch pan with parchment paper and lightly grease with coconut oil
- pour the batter into the prepared pan and spread out evenly to the edges of the pan and smooth the top
- bake for 30-35 minutes until a toothpick comes out clean
- allow to cool in the pan
- cut into slices and enjoy as is…. or cut into fourths and layer and decorate
- serve and enjoy…. or cover and keep in fridge for a couple of days…. take out and bring to room temp before serving as frosting will harden.
- If not using frosting it can be kept at room temp for 3 days
**A NOTE ABOUT “AIP TREATS”:
While it is true that this cake and other treats on this blog are made with AIP friendly ingredients, it should be noted that the AIP diet is primarily about nutrient density and healing and with that in mind treats should be reserved for special occasions. This are occasional foods, not everyday food. Treats often are higher in sugar content (even fruit) and as sugar causes inflammation for many of us following AIP, we need to make treats an occasional part of our lives.
How About That Strawberry Frosting??
- slightly melt coconut butter (just so you can get it out of the jar)
- place all ingredients in a food processor or blender and pulse until strawberries are fully chopped and all ingredients are well combined
- transfer frosting to a bowl and prepare to frost your cake
- if it’s warm where you are, refrigerate for 5-10 minutes before spreading it on the cake