I’m pretty sure my new air purifier thinks I sleep a lot.
It has this super cool feature that puts it to sleep when it’s dark in the room, so it is still cleaning the air, but never at a high speed and without the lights on. Then when there is light in the room, the lights come on and it kicks up to a higher speed as necessary. Even then the sound is rather low.
It is located in a dark room, so unless the TV is on, and even then only with a bright show playing, or the sun is out in full force, and I mean, it’s winter in Michigan, so that’s not really happening a whole lot, it goes to sleep.
So lately, that’s been most of the day. Like almost all day.
I can tell it’s judging me, thinking I’m constantly napping and sleeping late when I’m most definitely not. I appreciate my seven and a half hours of sleep each night but I haven’t napped since before my preschool days.
Instead of napping, I do things like make this Paleo Vegan Banana Brownie Cake that Food52 totally sold me on by saying it’s breakfast appropriate and it most definitely is. It’s also snack, lunch, and dessert appropriate, and if you eat it for dinner, I’m not judging. But watch out for your air purifier 😉
It’s an easy to make, rich, decadent cake that looks pretty cool if you ask me, though next time I’ll put all the banana slivers cut side up because they’re prettier.
Here’s to cake and clean air because really, that’s what’s what, you know?Print
- 2 tablespoons olive oil, plus more for pan
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1/3 cup carob or cocoa powder
- ¾ cup creamy almond butter
- ½ cup pure maple syrup
- 1 ¾ cups mashed bananas, plus one whole banana sliced neatly lengthwise
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Oil a 9 inch cake pan, I used round, but why not use square if you want?
- In a large bowl, whisk together oil almond butter, maple syrup, bananas, and vanilla until well combined. Stir in almond flour, baking powder, salt, and carob or cocoa powder.
- Pour into the prepared pan and top with the banana slices, cut side up, pressing them in gently. Bake 1 hour to 1 ½ hours until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs, but not batter. 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 in the microwave about 1 minute.
Recipe adapted from Ella Quittner via Food52