2 ½ cups carob or dark chocolate chips
½ cup coconut sugar
2 tablespoons ground cinnamon
1 cup toasted walnuts
3 cups paleo flour blend
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon sea salt
1 cup coconut sugar
1 cup olive oil
2 large eggs
6 large bananas, mashed
Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.
Make the streusel. In a medium bowl, stir together the chips, coconut sugar, walnuts, and cinnamon. Set aside.
Make the cake. In a large bowl, stir together flour, baking soda, baking powder, salt, sugar, oil, eggs, and mashed bananas until a batter forms.
Spread half the batter in the prepared pan. Sprinkle with 2/3 of the streusel mixture. Top with the remainder of the batter, then the remainder of the streusel. Press the streusel gently into the batter. Bake 45-60 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan.
Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Bon Appetit
- Prep Time: 20 minutes
- Cook Time: 1 hour