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:
- 6 Tbsp. Coconut Flour
- 10 Eggs
- 2 tsp. vanilla extract
- 4 ripe bananas (mashed)
- ¼ tsp. salt
- 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!
We love this recipe! It seems to stick to the pan/baking cups no matter what I do! I have used the foil, and sprayed them with non-stick spray to no avail…..any tips to help with this? Thank you!
Rachel @ Surviving The Stores says
Are you using the oven or the microwave? As much as I hate using the microwave, it works a lot better to get it to not stick. I’ve been considering trying them in the oven and when I do I plan on using a silicone muffin pan to see if that will help with the sticking.
mollie d says
have you ever tried it with just egg whites. or half egg whites to cut the fat?
Theresa Scholtz says
That looks yummy! I love the idea of adding a little drizzle of honey on top. Do these reheat well? I would love to make them in advance & reheat them all week for quick breakfasts!