Book Review: Marbled Banana Chocolate Mini Cakes
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/
- Yield: 6 1x
- 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)
- Preheat oven to 350°F. Grease a 6-cup mini cake pan with coconut oil and dust with coconut flour.
- 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.
- 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.
- 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.
- 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.
- 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.
- Drizzle melted dark chocolate over cakes, if desired.
- Cakes can be kept in an airtight container at room temperature for up to 3 days.
Yields 6 cakes
Oh, Hi! I’m Juli.
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