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Ingredients
Scale
- 2 cups all-purpose flour
- 1 and ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup ripe banana, mashed (approximately 2 bananas)
- 1 large egg, separated
- 1 tablespoon coconut oil
- 2 teaspoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 can coconut cream
- 1 teaspoon maple syrup
- Mixed berries, for topping
Instructions
- Preheat the oven to 350°F and grease two mini 6-inch cake pans.
- In a medium bowl, whisk the flour, baking powder, and baking soda.
- In a separate bowl, mix mashed banana, egg yolk, coconut oil, maple syrup, and vanilla until smooth.
- Combine the wet and dry ingredients, alternating with milk; mix gently.
- Fold in beaten egg whites until no streaks remain.
- Divide the batter between the pans and bake for 20-22 minutes.
- Chill the coconut cream and mixing bowl for frosting.
- Whip the coconut cream and fold in maple syrup.
- Assemble the cake with frosting layers and fresh berries.
Notes
Use ripe bananas for maximum sweetness.
Avoid over-mixing after adding egg whites for a fluffy texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg