Banana Cake Recipe with Dreamy Coconut Frosting

Paleo Banana Cake Recipe with Dreamy Coconut Frosting made with grain free almond flour


  • Stand mixer
  • Large bowl
  • 9-inch cake pan


For Banana Cake:

  • 4 large overripe bananas, smashed
  • 4 eggs
  • ¼ cup coconut oil, melted + more for greasing
  • 3 T maple syrup
  • 1 t vanilla extract
  • 1 ¾ cups almond flour
  • 1 t baking powder
  • 1 t baking soda

For Coconut Frosting:

  • 1 14 oz. can coconut cream
  • 2 T maple syrup


  1. Preheat oven to 350°F. In a large bowl or stand mixer, beat together bananas, eggs, coconut oil, maple syrup and vanilla extract until light and fluffy.
  2. In a separate bowl, sift together almond flour, baking powder and baking soda. Beat dry ingredients into wet.
  3. Grease a 9-inch cake pan with coconut oil. Pour batter in and bake for 40 to 45 minutes, until an inserted toothpick comes out dry.
  4. While cake bakes, whip together coconut cream and maple syrup with beaters on medium speed, until it forms stiff peaks. Chill frosting in the fridge.
  5. When cake has completely cooled, frost it or dole out individual portions of frosting per slice.



Carrot Cake with Ginger Mascarpone Frosting


  • 2 cups sugar
  • 1- 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons kosher salt
  • 1 pound carrots, grated
  • 1 cup raisins
  • 1 cup chopped walnuts
  • Ginger Mascarpone Frosting (recipe follows)
  • Crystallized ginger (not in syrup), chopped, for garnish

Ginger Mascarpone Frosting (Frosts one 9-inch Cake):

  • 12 ounces Italian mascarpone cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups sifted confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 cup minced crystallized ginger (not in syrup)
  • 1/4 teaspoon kosher salt


  1. Preheat the oven to 400 degrees. Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
  3. In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
  4. Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.