Ingredients
Wet ingredients
- 1/2 cup ripe banana
- 1/4 cup raw honey
- 1 tsp vanilla extract
- 4 medium eggs
- 1/2 cup coconut oil (melted)
- 1/4 cup almond milk
Dry ingredients
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
Extras
- 3 tbsp cocoa powder
- 25 gr dark chocolate (melted)
Servings: mini cakes
Instructions
- Preheat the oven to 180°C and prepare the muffin forms with paper liners or use the mini cake form as I did.
- In a bigger bowl put all the wet ingredients (from bananas to almond milk). Mix them well by hand or a hand mixer.
- In a smaller bowl mix the dry ingredients.
- Add the dry ingredients into the wet ingredients and mix well again.
- After this divide in two parts. In one part mix the cocoa powder and the melted chocolate.
- Now you have one vanilla part and one chocolate part. Scoop 2 tablespoons of both batters in every mini cake pan and swirl the spoon through the batter to form the marbling or just let one side chocolate and one vanilla - as you like.
- Bake for 30 to 40 minutes. Take a tooth-pick to see if ready.
Recipe Notes
The original recipe is a little different. It has maple syrup instead of honey and coconut milk instead of almond milk.
Out of the fridge in an airtight container they can be stored at least for 4 days.
This recipe can be changed, for example with rum, x-mas spices, covered with chocolate. Fresh and perfect for summer with lemon or maybe used as a base for fruit cakes.
They are great with whipped cream as well. Or try them for breakfast with your morning coffee or tea. That is a typical breakfast in Italy.
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