Book Review: Marbled Banana Chocolate Mini Cakes

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I’m finally back home to Colorado after being on the road for 9 days. I absolutely love getting to travel to California and Boston, BUT there is nothing better than being home. Colorado is just the best. Anywho, as I’ve been on the road, I’ve been reading up on some of the fun, new cookbooks out there. The more paleo cookbooks that come on the market, the more time I take to really look through the cookbook, read through the recipes, and swoon over the photography. But, I don’t like every cookbook. Or I just find the recipes too complicated that I would never actually make them, so why would I recommend them? Well, I wouldn’t. Complicated recipes aren’t my thing. Back to the point. This cookbook, Paleo Sweets and Treats, is full of delicious recipes with gorgeous picture, to boot. And you know how much I love boots.

Heather from Multiply Delicious has created her first paleo treats cookbook that is filled with some pretty incredible recipes. Desserts range from whoopie pies to cupcakes to cakes to candies to brownies, and every other treat you can think of. Her book shows that you can still make beautiful desserts for you friends and family, while keeping their tastebuds delighted. They’ll never know you made the treat with their health in mind.

I fell in love with Heather’s website because of her photography and it’s somehow gotten even better with her book. You can tell she really cares about what she is doing and what she puts into the world. This is a cookbook I would recommend to anyone trying to learn how to convert their family to the idea of paleo. She even has two lovely daughters and a husband she cooks for, so I’m guessing she’s had to work hard to make sure everyone is happy at dinner time. With this cookbook, you’re family will always be satisfied and happy to ask for more paleo experiments.

Find Heather all over the web:

Her website: http://www.multiplydelicious.com/thefood/

Her Facebook: https://www.facebook.com/multiplydelicious

On Twitter: https://twitter.com/multiplydelicio

On instagram: @multiplydelicious

On Pinterest: http://www.pinterest.com/multiplydelicio/

Her cookbooks:

Book Review:

4.4 rating
4 reviews
PREP 10 mins
COOK 40 mins
TOTAL 50 mins
Yields 6

INGREDIENTS :

  • 1 1⁄2 cups mashed ripe bananas (about 2 bananas)
  • 1⁄4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1⁄2 cup extra-virgin unrefined coconut oil, melted
  • 1⁄4 cup canned coconut milk
  • 1⁄2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon sea salt
  • 3 tablespoons cacao powder
  • 2 ounces dark chocolate (85% cacao or higher), melted (optional)

DIRECTIONS :

  1. Preheat oven to 350°F. Grease a 6-cup mini cake pan with coconut oil and dust with coconut flour.
  2. In a large bowl combine bananas, maple syrup, vanilla extract, eggs, coconut oil, and coconut milk and using a hand mixer mix everything together until smooth.
  3. In a small bowl, whisk together the coconut flour, baking soda, cinnamon, and salt. Add the dry ingredients to wet ingredients and using the hand mixer mix together.
  4. Divide the batter into halves, in two bowls. To one half of the batter, add the cacao powder and using the hand mixer mix until incorporated.
  5. Spoon the batter alternating one scoop banana batter and one scoop chocolate batter inside the mini cake pans. Continue to alternate the batter in the pan to almost forming a pattern in the pan. To create marbling, run a toothpick or a table knife through the batters in a swirl motion, making sure not to over swirl the batter.
  6. Bake for 30 to 40 minutes, rotating the pan halfway through, until a toothpick inserted into the center of one comes out clean. Transfer pan to a rack to cool for 10 minutes. Turn cakes from the pan and cool completely on rack.
  7. Drizzle melted dark chocolate over cakes, if desired.
  8. Cakes can be kept in an airtight container at room temperature for up to 3 days.

by

INGREDIENTS :

  • 1 1⁄2 cups mashed ripe bananas (about 2 bananas)
  • 1⁄4 cup maple syrup
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1⁄2 cup extra-virgin unrefined coconut oil, melted
  • 1⁄4 cup canned coconut milk
  • 1⁄2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon sea salt
  • 3 tablespoons cacao powder
  • 2 ounces dark chocolate (85% cacao or higher), melted (optional)

DIRECTIONS :

  1. Preheat oven to 350°F. Grease a 6-cup mini cake pan with coconut oil and dust with coconut flour.
  2. In a large bowl combine bananas, maple syrup, vanilla extract, eggs, coconut oil, and coconut milk and using a hand mixer mix everything together until smooth.
  3. In a small bowl, whisk together the coconut flour, baking soda, cinnamon, and salt. Add the dry ingredients to wet ingredients and using the hand mixer mix together.
  4. Divide the batter into halves, in two bowls. To one half of the batter, add the cacao powder and using the hand mixer mix until incorporated.
  5. Spoon the batter alternating one scoop banana batter and one scoop chocolate batter inside the mini cake pans. Continue to alternate the batter in the pan to almost forming a pattern in the pan. To create marbling, run a toothpick or a table knife through the batters in a swirl motion, making sure not to over swirl the batter.
  6. Bake for 30 to 40 minutes, rotating the pan halfway through, until a toothpick inserted into the center of one comes out clean. Transfer pan to a rack to cool for 10 minutes. Turn cakes from the pan and cool completely on rack.
  7. Drizzle melted dark chocolate over cakes, if desired.
  8. Cakes can be kept in an airtight container at room temperature for up to 3 days.

by

PaleOMG Book Review: Marbled Banana Chocolate Mini Cakes

 

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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27 thoughts on “Book Review: Marbled Banana Chocolate Mini Cakes”

  1. I’m like you…if I open a cookbook and it looks like it’s going to take me too long to make it…or it has a bunch of ingredients that I don’t have and don’t see in multiple recipes…forget it. Unfortunately, that’s how Bill and Hayley’s books are for me. I couldn’t wait to get Gather and I still haven’t made one single recipe out of it! I took one look at their meal plans and was like, NOPE! I know they’re Paleo royalty, but that’s just my little ol’ opinion. I love your recipes…even if I see a long ingredient list, I know it’s something I can pull off in a fairly short amount of time…so, thank you! I think I might have to make these little beauties tonight…

    1. Try their pumpkin chicken chili! The prep is quick, and although they say to simmer for 4 hours, I’ve done it in the crockpot, with great results! My fiance even had success with that recipe, and he literally never cooks!

  2. im not awesome enough to have a mini cake pan ( or a potato peeler, so i really need to get with the program) – would these work as cupcakes ?

  3. Hi there Juli!
    I don’t live in the wonderful state of Colorado. I live in the wonderful state of Pennsylvania. I try very hard to stick to paleo foods. However, lately I am craving good old PA Dutch foods that I grew up eating. AKA, lots of dough. It’s not all bad. A couple of months ago, local farmers hosted chefs from royalty all over the world and they raved about the food.
    I want to start a thriving local online community by hosting a blog. Any advice?

  4. Juli, your food is fantastic and your blog is delightful. My husband (the actual food-maker in the family) and I (the recipe-finder in the family) love the recipes, and the stories that you share alongside them. A question for you: I grew up near Denver, but have been back only sporadically through the last few years, and am going to be there during the week before Thanksgiving. Other than Pinche Tacos and Mmm… Coffee, where should we be sure to go?

  5. Okay, so I made these last night and can I just say AMAZING? I forgot the coconut milk, and they were still moist and delicious. Worse than that though, I accidentally had my oven on BROIL (it was a bad night for me to bake, apparently) so I burnt the tops, and they were STILL DELICIOUS! Now that is an amazing recipe if it can suffer through all that and still be awesome! I will be making these again, for sure! 🙂

  6. I just made these…minus the chocolate drizzle mainly because I didn’t want to wait the extra 45 seconds to melt the chocolate. Then I ate one…make that two! Yeah. They’re good…especially warm. I had to freeze the rest because I have no self control.

  7. I am so making these tomorrow, but I’ll be turning them into donuts because I just got the pan and I am in love with it! So excited.

  8. I made these last weekend, but instead of marbling them, I put in 6 tablespoons of cocoa into the whole mixture. Absolutely the most rich, moist and decadent chocolate cake ever!
    Then I ate them with ice cold heavy cream on top.

  9. I have to say these are AWESOME!! I have a 12 cavity mini cake pan, so I doubled the recipe and I have extra batter, so I get to make more! YAY.

    I also LOVE your website. I have been on Paleo for the past 4 months and I absolutely it. Trying to convert my kids and hubby. My kids eat Paleo 70% of the time, since I am the one that cooks 🙂

    Keep up these amazing recipes and thank you!

  10. I made these this weekend and had one of my first FAILs since going Paleo almost a year ago. The mini Bundts turned out SO oily. I even cooked them longer hoping they would dry out a bit with no luck 🙁 Any tips for if i brave this recipe again? I loved the ingredients and the idea of mini cakes…it just didn’t work out on Friday.

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