We’re a week into the new year, and I bet a lot of you have made lofty resolutions. I’m not sure I was ever much of a resolution person. There’s nothing in particular about January first that makes it a good time to get more organized or eat healthier. In general I try to be a better person today than I was yesterday. Like resolutions, sometimes I fail and sometimes I succeed.
I never really resolved or made a conscious effort to bake more paleo treats. It just kind of happened. I made one and then another and now I make them all the time. I think some of it is an odd correlation into the more fears I conquer in terms of traveling etc., the more control I desire to exert on my eating habits.
The brain is a funny thing.
I like knowing what’s in my food, knowing that it’s nourishing me, and when it tastes amazing too, that’s the best. I’m not missing out on anything when I eat treats like this Paleo Poppy Seed Banana Cake.
This is adapted from a non-paleo recipe, using my favorite paleo flour blend. I find recipes I adapt from traditional baking offer by far the best results. Even if, like in this case, the results aren’t a whole lot like the original.
But let’s talk about what this cake is:
Grain free
Refined sugar free
Added sugar free (it’s sweetened only with bananas!)
Dairy free
Absolutely delicious for breakfast, lunch, snack, or dessert
It’s super moist and dense like banana bread but with a little more finesse and a hint of crunch from the poppy seeds. Instead of frosting, I like it topped with nut butter.
This is one resolution I can definitely keep!
Did you make a resolution? What is it?
Paleo Banana Poppy Seed Cake
- Total Time: 40 minutes
- Yield: 16 pieces 1x
Ingredients
½ cup olive oil
2 cups mashed banana (use super ripe and sweet bananas)
2 large eggs
2 cups paleo flour blend
1 teaspoon baking soda
1 teaspoon vanilla bean powder
1/3 cup poppy seeds
Instructions
Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
In a large bowl, whisk together oil, banana, and eggs until well combined. Stir in flour, baking soda, vanilla powder, and poppy seeds.
Spread into the prepared pan and bake about 25 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 3 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 30 seconds.
Notes
Recipe adapted from The View from Great Island
- Prep Time: 15
- Cook Time: 25
Happy New Year! I’m not a big resolution person, so I never get disappointed in myself when I don’t keep them. 🙂 Anyway, I’d definitely resolve to have a couple of pieces of this cake — it looks wonderful! But I’m a sucker for poppy seeds. Good stuff — thanks.