Paleo Banana Cake (with Blueberry Compote)

Banana cake was the perfect way to use up some extra bananas sitting on my kitchen counter for few days. This cake is perfect (guilt-free) to have at anytime of the day. Even though there is no processed sugar or all purpose flour or butter, this cake is incredibly moist, tender and delicious. You would want to go for seconds or thirds, and why not when it’s all healthy and nutritious! I had plenty of blueberries, so ended up making a compote to add to the cake for additional flavor. Leftover compote (if you have any) can be stored in the refrigerator to be used later as a spread on toast or sandwich or whatever else you desire it on. You can also make it using blackberries or raspberries or a mix of any of these berries. The cake can be made in a bowl using a whisk. No fancy equipment is required unless you want to use a  hand mixer or a  standing mixer.

Ingredients
For the cake
1 ½ Cups Almond Meal
Pinch of Salt
½ Teaspoon Baking Soda
½ Teaspoon Ground Cinnamon
2 Tablespoons Coconut Oil, melted
2 Tablespoons Honey or Maple Syrup
2 Eggs, room temperature
½ Cup Coconut Milk or any milk of your choice(unsweetened)
1 Teaspoon Pure Vanilla Extract
2 Ripe Bananas, mashed
For the compote
1 Cup Blueberries or any other berries of choice
2 Tablespoons Honey
1 Tablespoon Water

Process

1. Mix all the ingredients for compote in a saucepan pan and bring the mixture to a boil on medium heat. Reduce the heat and simmer the mixture for at-least 15 minutes or until the berries start to break down and the mixture is beginning to thicken.
2. Place the mixture in a bowl and set aside to cool.
3. Preheat the oven to 350 F and line a 9″ cake pan with parchment paper. Set aside.
4. In a large mixing bowl, mix all the dry ingredients: almond meal, salt, cinnamon and baking soda and set aside.
5. In a separate bowl, whisk the remaining ingredients: coconut oil, honey, eggs, mashed bananas, milk and vanilla extract. Add this mixture to the dry  ingredients and mix well, making sure that there are no lumps.
6. Pour half of the batter onto the bottom of the prepared pan. Gently spoon the berry compote in a single layer making sure not to mix it with the batter and cover with the remaining batter.
7. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool on a wire rack for 15 minutes, before taking it out of the pan. Cool completely before serving.