Paleo Chunky Monkey Cake

I originally found this recipe here although the recipe was for cookies, not cake. I decided to tweak the recipe and turn the batter into a cake instead. My husband couldn't believe that it didn't contain any grains, it had the texture of cake made with wheat, and was moist and fluffy!

1 cup sunflower butter or other nut or seed butter (I used my homemade sunflower-coconut butter)
1/4 cup honey
1 1/2 ripe bananas, mashed
1 egg
3 tbsp my homemade Nutella or any chocolate nut spread
1 tsp vanilla
2 tbsp tapioca starch
1 tbsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup chopped pecans

Heat oven to 350 degrees. Mix together all ingredients except pecans, until well mixed. Stir in nuts. Pour batter into a greased 9x9 pan. Bake about 25-30 minutes, until done.

*Note* The Nutella recipe does use coconut sugar and maple syrup but could be adapted to use honey if desired to stay away from all sugar.
*Note* The banana can be changed to any fruit or veggie that is good in baked goods. I have made this recipe with shredded zucchini (1/2 cup or more if desired). I think pumpkin, apple sauce or grated carrots would also work nicely. I have also made this nut free by replacing the Nutella with extra sunflower butter and 1 tbsp cocoa powder! I love this very versatile recipe!

Whole Wheat Honey Banana Muffins

3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons ground flax seed
2/3 cup olive oil
1 cup honey
4 eggs
2 cups mashed ripe bananas
1/2 cup hot water


Stir together dry ingredients.
Beat oil and honey together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition.
Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.Remove from oven and cool on rack.