Paleo Banana Split Cake

What says summer more than a banana split?  Not much with all its ice cream-y goodness.

Honestly, I’m not sure I’ve ever had a banana split.  I have always been more of a single or double scoop of ice cream or better yet soft serve kind of girl.  I even like sorbet.

But I rarely turn down the chance to eat ice cream.

Or cake.

Or cake inspired by ice cream.

That happens to not only be paleo but free of any added sugar.  That’s right, all the sweetness in this beauty comes from fruit.  Bananas, because it would be hard to make anything related to a banana split without including bananas, and cherry jam.

There are so many wonderful fruit jams out there that are sweetened only with fruit juice.

Theoretically this cake is Whole30, unless you want to play by the rules of not eating “junk food” even if it is technically compliant.  I say, we can’t alllllways play by the rules.

So, we have a serious banana cake here that still manages to be fluffy despite having all the bananas in it.  There’s that fruit sweetened jam in the center.  A carob (you’ll use chocolate, I’ll be at least a little jealous) frosting on top with a few chopped hazelnuts.

Creamy, crunchy, rich, fruity, it’s all working together to create magic that really does taste a lot like a banana split.

Join me in hanging on to summer and eating kinda healthy cake.

Paleo Banana Split Cake

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• Author: Laura

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Ingredients

Scale 1x2x3x

Cake

6 large bananas

6 large eggs

½ cup olive oil

1 tablespoon pure vanilla extract

2 teaspoons baking soda

1 teaspoon baking powder

4 ½ cups almond flour

1 cup tapioca flour

½ cup coconut flour

Frosting

2 cups carob chips (or dark chocolate – make sure whatever you use has no added sugar)

1 teaspoon pure vanilla extract

2–4 tablespoons unsweetened almond or coconut milk

¼ teaspoon flake salt

Chopped hazelnuts, for assembly

Fruit sweetened cherry jam, for assembly

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Instructions

Preheat oven to 350 degrees F.  oil 2 8- or 9-inch cake pans, line the bottom with parchment.

 

In a large bowl, mash the bananas until very few lumps remain.  Whisk in the eggs, oil, and vanilla until well combined.  Stir in the baking soda and powder and the almond, tapioca, and coconut flours.

 

Divide the batter evenly between the pans and bake 30-40 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.  Cool completely in the pan before carefully removing for assembly.

 

When ready to assemble the cake, place one banana cake on a platter or cake stand.  Top with 1-2 cups of the cherry jam, depending on how thick you want the layer.  Place the other cake on top.

 

Make the frosting.  Place chips, and 2 tablespoons milk in a microwave safe bowl.  Microwave in 30 second increments, stirring in between, until melted and smooth.  Stir in additional milk if the mixture is too thick.  Stir in vanilla and spread on top the cake, letting it drip over the edges.

 

Before the frosting sets, sprinkle with chopped hazelnuts wherever desired.

 

Serve immediately or store covered at room temperature for up to 3 days.

Notes

Cake and frosting adapted from One Lovely Life