Easy Flourless Banana Custard "Cake" (GAPS/Paleo)

I haven't been in a baking mood since Christmas. I love eating food, but I don't always feel like making it!

Then, suddenly, it was my husband's birthday. I realized I had no cake, and also no almond flour? It was actually lost somewhere in my house! (Yep, I'm that disorganized.)

So I started experimenting with flourless recipes, and they've been turning out so delicious that I'm going to keep making them even though I found the almond flour :).

This recipe turns out soft and moist, like custard. But it cuts like a cake. Everyone agrees it's amazing.

All I did was add a few things to the "paleo banana pancakes" recipe (2 eggs and a banana).

Ingredients:

*3/4 cup salted pasture butter (you can sub 3/4 cup coconut oil + about 3/8 tsp salt)

*2 Tbsp honey

*3 ripe bananas

*1 tsp vanilla extract

*5 pastured eggs

Directions: 

Warm the honey and butter until just melted. Put all of the ingredients in a blender and blend at high speed for about 30-60 seconds, until completely blended and foamy. Mixture will be thin.

Pour into a greased 9" round pan. Bake at 275 degrees for 85-90 minutes, or until the center is set and barely starting to brown. Use your own judgment on this,  I've noticed a bit of a difference in cooking times with different types of pans (insulated, glass, etc.)

While cooking the cake will puff up, but it will deflate when you take it out of the oven. (The first time I cooked this I was really excited that it was going to be a fluffy dessert! But, nope, it went back down.)

Let cool before cutting, if you can wait that long!!! Serve with whipped coconut cream, if desired. (Directions for coconut whipped cream in this post.)

This recipe was shared on Healing with Food Friday.