Sunday, August 18, 2013

Flourless Chocolate Cinnamon Banana Cake

I have loved Eat Live Paleo's Flourless Chocolate Cinnamon Banana Cake since the first time I made it, but because it was so rich, I ate it with a lot of vanilla ice cream.  A whole lot!

This weekend, I decided to change the recipe up a bit.

I have always used Ghirardelli Intense Dark for this recipe, but this time I used 2 Ghirardelli bars and one Cadbury Dairy Milk bar.  I also added kosher salt, vanilla, and agave to the recipe.  

While I was making the cake, I enjoyed a little aroma therapy with my Penzys Vietnamese Cinnamon.  When I'm using cinnamon, I like to take the lid off and put it on the counter while I cook.  Every once in a while, you get a whiff of that wonderful cinnamon.  It's amazing!  


10 ounces total of dark and milk chocolate -- 2/3 to 1/3 ratio
1 stick (1/2 cup) unsalted butter -- room temp
3 large bananas -- mashed
4 large eggs
1 T cinnamon
1 tsp vanilla
1/2 tsp kosher salt
4 tsp agave (could substitute honey)


Preheat oven to 350 degrees.  Spray a 9 inch pie plate with cooking spray.  

Melt the chocolate in a double boiler and set aside to cool.  

In a mixer, cream the butter before adding the bananas, eggs, cinnamon, vanilla, salt, and agave.  Stir in the melted chocolate and pour into the pie plate.  Bake for 25 to 28 minutes until set.  This cake is best served at room temperature or right out of the fridge.  

This cake is amazing left over.  I actually like it better cold.  I didn't even need any ice cream with it tonight!  :-)

Some day I might try it with some cinnamon whipped cream. 
Cinnamon whipped cream --  in a mixer, combine 1 C of heavy whipping cream, 2 T sugar, 1/2 tsp cinnamon, and 1/4 tsp vanilla.  Beat on high speed until stiff peaks form.  


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