This would be a great base for muffins or cookies as well. Even though there are A LOT of eggs in here it definitely had more of a cake-like feel. Think of heavier banana/slight-coconut flavored angel food cake.
Also, *I* think this is sweet enough with just the banana, but I haven’t had much of anything sweet for the past two months so I’m probably not a very good judge of sweetness. If you need some extra sweetness with it then you can add some honey (either in the recipe or on top after it cooks), or you can pour a little syrup on the top when it’s done.
If you would like the whole process of getting to coconut flour from coconut flakes then start at the How To Make Coconut Milk post and then read How To Use Coconut Flour (it’s very different from using regular flour as you’ll see with the recipe below).
Ryan did say that he thought it was a tad dry, but I thought it was perfect, and I think that’s just one of the (very few) drawbacks to using coconut flour. Just experiment with the eggs to get it to your perfect consistency.
Here’s how to make it:
- Mix all of the above ingredients in a bowl and let sit for about 10 minutes.
- If you would like to bake it in the oven, then you can pour the mixture into muffin tins and bake at 350˙ for 20-25 minutes, depending on your oven.
- If you would prefer to bake it in the microwave then fill a ramekin with the mixture (it will grow as it cooks so don't fill it too high) and cook on high for 3 minutes.
- Mixture makes 7-8 ramekins depending on the size of your ramekin.
There is a ton of protein packed into this little “cake” and I was very full after eating just one!