photo (31)

This is a throw back recipe, I posted last year. I was looking through the old recipe archive and realized I haven’t eaten this cake in far too long!
So I figured no one else has either.
Lets stop this insanity and eat this cake more regularly. It’s only right.
I do wish I had a better picture of it however. Anyway….
It’s basically summer to me, when I’m forced to throw insecurity and propriety to the wind and lose my shirt mid-wod that’s the first real sign of summer. When we are sitting still and therefore creating a puddle of sweat surrounding us, it’s summer in  my book.
Bring. It. On. I love being sweat soaked after a wod. Bring on the outdoor warm-ups, and the bright sun beating down on us during runs, and the sweat angels, the glorious sweat angels! Oh, and the shorts…the shorts that are so much more forgiving to us thick legged girls then the darn skinny jeans. Summer you rock.
Banana Chocolate Chip cake, you rock too.

Ingredients:
3 very ripe bananas
3 cups almond flour
8 dates… if you use 7 or 9 the cake will self-destruct
1 tsp baking soda
½ cup shredded unsweetened coconut
Half bag of “enjoy life” chocolate chunks
pinch o’ salt
3 eggs
Dash of vanilla extract
½ cup coconut oil

Directions: preheat your oven to 325. Soak your dates in a bowl of water. Meanwhile, mix your almond flour, salt, baking soda, and coconut. Put your bananas, your soaked dates (without the water)  and your vanilla extract in a food processor  and blend till the dates are totally broken down.  Mix your banana/date mixture and your eggs and your melted coconut oil in with your dry ingredients then fold in your chocolate chunks. Grease your pan, I used a big rectangular one. Pour your thoroughly mixed batter in, spread it out and bake for about 25-30 minutes. This was sweet enough on its own but I topped in with a little chocolate… Optional topping- Half bag of enjoy life chocolate chunks and a tablespoon of coconut oil, put it in a bowl and melt it in the microwave about a minute thirty melted mine. Just stir it every 20 seconds or so to make sure it doesn’t burn. Then dump it on your cooled cake. Then eat your very sweet, very pretty cake.