I made Paleo Banana Coffee Cake with Paleo Cream Frosting (as an after dinner treat while over on the island) and I made Banana Berry Bar.  I’ll use the bars as my pre-run breakfast.  It’s perfect for pre-run fuel!

Paleo Banana Coffee Cake

3 mashed over-ripe bananas

1 ½ cups almond flour

½ cup tapioca flour

1 tablespoon vanilla

1/3 cup strong cold espresso

1 tablespoon macadamia oil (or coconut oil)

½ cup roughly chopped walnuts

3 eggs, separated

How to:

Pre-heat the oven to a moderate heat.  Place the bananas in a large bowl and mash.  Add almond flour, tapioca, vanilla, espresso, oil, walnuts and egg yolks and mix well.  In a separate bowl whisk the egg whites until soft peaks form (about 1 minute) and then fold into the cake mixture.  Spoon the mixture into a lined cake tin, or muffin cases and place in the oven for 35-45 minutes.


Paleo Cream Frosting

1 cup of cashews (soaked in water for up 2 hours, this helps ‘cream’ the nut in blending)

3 tablespoons of organic honey

juice of 1 lemon

1/3 cup coconut oil

1 teaspoon vanilla

How to:

Drain and rinse the cashews.  Place all the ingredients in a blender or food processor and blend until smooth and creamy.


Banana Berry Bar (makes 1 bar)

1 mashed banana

¼ cup of berries

1 egg

How to:

I use the mini loaf pan for this; they are the littlest ones I could find in the home ware store.


Pre-heat the oven to a moderate heat.  Mash the banana and add in the egg.  Mix well.  Add the berries and pour into the loaf pan.  Place in the oven and cook for 25-30 minutes (or until a tooth pick inserted in the centre comes out clean).

I had some gift vouchers for Home Wares (from my birthday) and I went shopping today.  I love kitchen gadgets! I brought an awesome new cooking pan and this little container-chopper-thing that is super awesome for chopping ‘things’ (as the description would suggest).  Just pop your ‘things’ in, twist the lid on the top and…hey presto the ‘things’ are chopped.



Do you have a favourite kitchen gadget?


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© Jessica Rath

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