Mireille's Journey To Health


Paleo Maple Almond Banana Bundt

bundtI haven’t tried to make a bundt since going paleo.  I was a little nervous it wouldn’t turn out of the bundt mold quite right.  Wahoo!  I did it, and I was successful.  The flavor is that of an upscale banana cake, with maple and almond flavor that takes it over the top.  I drizzled mine with a little salted maple syrup, coconut milk reduction.  It gives it that nice sheen you see in the picture, and also gives it a tres leche effect.  It’s optional, of course.  You could also make a chocolate ganache or have it plain.  Either way it is moist and delicious!  It’s great for a pot-luck or tea party!


2 bananas

1/2 cup full-fat coconut milk

5 eggs

1/2 cup maple syrup

1/2 cup almond butter

1 tsp almond extract

1 cup tapioca flour

1/2 cup coconut flour

1 tsp baking soda

Directions: Preheat oven to 350′ and grease bundt mold (I used a silicone bundt mold).  Throw bananas, coconut milk, eggs, maple syrup, and almond butter in a blender.  Blend until smooth.  Pour batter into medium-size mixing bowl.  Add tapioca flour, coconut flour, and baking soda, slowly, mixing as you go.  Pour into bundt mold.  Bake about 40 minutes.  As I mentioned, I used a silicone mold, so the time may vary depending on what kind of mold you use.  Allow to cool completely before attempting to remove cake from mold.

If you wish to drizzle yours with the salted, maple syrup, coconut milk reduction, as I did, here’s how I did it:


1/2 cup full-fat coconut milk

1/4 cup maple syrup

1/4 tsp salt

Directions:  Combine ingredients in a saucepan and allow it to boil lightly for about 10 minutes.  It does not thicken into a heavy caramel, though if you wish to make a thick caramel, that would be great, too.  Drizzle the maple concoction one spoonful at a time over the cake.  Don’t go too fast because you need to let the cake absorb the mixture. It gives it a pretty sheen and somewhat of a tres leche effect.  Enjoy!!!


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