Updated on December 3, 2014
Coconut Banana Blonde Cake
This will not last long. Alan’s exact words were “why are my pieces so small?” as he finished his third one. 😉
This delicious protein coconut cake (with tons of hidden proteins), is moist and dense, with a light banana coconut flavor.
Why would your body benefit from eating this?
- Chickpeas– The unique combination of antioxidants, phytonutrients, fiber, and protein make the base of this cake a powerhouse for your cells. The combined fiber and protein regulates blood sugar by producing better insulin output and better insulin function. The fiber also lowers blood cholesterol and is shown to improve heart health. The manganese is essential for energy production in cells and regulates blood sugar, calcium absorption, and protein synthesis.
- Bananas– The athletes dream food. Even though it’s sweet, banana has a low glycemic impact due to the fiber and pectin combination. The banana also contains iron (strengthens your blood) and potassium (lowers blood pressure and improves heart function). Bananas have also been shown to improve your mood from the tryptophan boosting serotonin levels, aid in digestion from the prebiotic enzymes that help absorb nutrients, and is a natural antacid that helps the body absorb calcium. WHEW!
- Coconut– This high fat, low carb treat provides essential nutrients for your body. Coconut contains over 35% of your DV of manganese, helping your energy levels stay high, while regulating blood sugar, calcium absorption, and protein synthesis. It contains over 25% of your DV Copper, which is needed to produce collage in cells and aid in iron absorption. Lastly, it has selenium which produces selenoproteins that support your thyroid and immune function.
(Reserve 1/2 c. coconut for sprinkling on top)
Preheat the oven to 325 F.
Line an 8×8 pan with Parchment or Pan Lining Paper.