Utterly magnificent. And this is what happens when you have too many ripe bananas and plantains sitting on your counter. Not bad, not bad. My most important people approved of this Cinnamon Roll Banana Bread Sheet Cake. My son swears it has a pumpkin pie vibe. Fine by me. ‘Tis the season, right? I just hope it wasn’t from the rotting pumpkin that he had just disposed of. If you have a weak stomach you may want to skip this paragraph…just had to tell you about the grossest, spookiest thing ever!!! I totes should have taken a picture. As usual, we carved our pumpkins just a few days before Halloween. I kid you not, this thing started molding the day after Halloween!!! And when I say molding, I mean it. This was some serious freakin mold. I checked it out in the morning and thought I might have seen signs of mold. That afternoon mold was spewing out of the eyes and mouth of the poor little skeleton pumpkin. Not only mold, but slugs too!! SLUGS!!!I just couldn’t handle it. Scariest day ever.
I spent the rest of the day walking around shakin it off and shuddering. Whhhaa-uuuggghhh!!
Ok, enough of that. Hopefully I haven’t completely ruined your appetite. I just had to share. I guess it’s “share a scary story and recipe” day. Your turn!!!
I’m just excited that I get to share these guys with my family tonight. My Mama and Memaw have been in town all week!!! I get to fix them a special dinner tonight. Luckily, these guys are ready to go. They are storing in the fridge so well. Hopefully I will get the thumbs up from the ladies!! They’ve been asking me to make them treats all week. How dare I hold out. Girls been busy though. Does anyone else feel like life never slows down?
That’s why we need all of these sweet treats to ease our stress. There’s something about a sweet treat that will make all of my worries go away. Haha. They do say never mess with a hungry woman. I’m sure you’ve heard the term “hangry”. The “a” is not a mistake. Girls get “HANGRY” when their bellies be growlin. Don’t make us warn you twice.
I’m really trying to imbed this in my sons mind. The more men can understand about women the better!!
And maybe if they understand us better they can help us understand ourselves better.
This fatty fat recipe was made possible thanks to Jenny over at Picky Palate. If you are a fatty fat girl at heart (like me) then you will absolutely love her blog. Unfortunately (like me), not everyone can eat what ever they want. Here is where I come in. I make the “fatty fat” do-able for poor souls who can’t have gluten, or grain, or eggs, or processed sugars. And I keep the taste right there where it belongs. Who ever said taste should be compromised!? (Usually, it’s the texture that is compromised in gluten and grain free baking. Super sucky!)
I use my favorite protein and mineral boosters in this recipe to make it extra nutritious!! Technically I am dairy free. Well, all except greek yogurt. I believe it’s because greek yogurt is partially digested. Well… so is the protein I use. This is the only protein I am able to have. My body doesn’t handle beans, peas, or other dairy proteins. Caprotein is
the most digestible protein on the planet!
Every serving of Caprotein offers 13g’s of protein. It also has naturally occurring probiotics that help soothe your digestive tract. The Capra Mineral Whey has over 20 naturally occurring minerals. It’s also a high alkaline supplement (to help reduce the acidity in your body) A few of the most important electrolyte containing minerals in the mix are phosphorus, calcium, sodium, magnesium, and potassium.
- 8T organic shortening, room temp
- ¾ c coconut sugar
- ½ c truvia
- ½ c greek yogurt
- 1¼ c mashed bananas/plantains (I used 2 small ripe bananas and 1 black plantain)
- 1½ c Gluten Free All Purpose Flour
- 1 t cinnamon
- 1 t baking soda
- 1 t salt
- 8T coconut oil, melted
- ¼ c coconut sugar
- 1 t cinnamon
- 20 liquid stevia drops
- ¼ c Caprotein
- ¼ c Capra Mineral Whey
- dash of salt
- Preheat the oven to 350F and line a sheet pan with parchment paper (not to be confused with wax paper; I used two pieces of pre cut).
- Use a hand mixer or food processor to combine the shortening, ¾ c coconut sugar, truvia, greek yogurt and mashed bananas/plantains.
- Use a fork to mix the Gluten Free All Purpose Flour, cinnamon, baking soda, and salt together in a small bowl.
- Add the dry ingredients to the wet and mix well. Let rest.
- Melt 8T of coconut oil and then add the ¼ c of coconut sugar, cinnamon, liquid stevia, caprotein, mineral whey and salt to a small food processor or hand mix until smooth.
- Pour the batter into the sheet pan and smooth out. Pour the coconut oil, sugar and cinnamon mixture on top. Use the tip of a knife to "draw lines" that spread the mixture throughout the cake.
- Place the cake in the oven for 35 minutes.
- When done, let cool completely before adding icing.
- 8T organic shortening
- 4 oz Greek Yogurt Cream Cheese
- ¾ c coconut sugar
- ¾ c truvia
- 2 T coconut cream
- 2 T Capra Mineral Whey
- 1 T Caprotein
- 1 T honey (may omit)
- dash of salt
- Combine everything together in a small food processor. Blend until smooth (make sure to scrap down the sides). I like the flavor that the honey emits. If you do not, feel free to leave it out.
- Smooth over the cooled cake.
- Refrigerate or freeze cake for storage. Use wax paper to separate bars. The icing is super sticky. But super yummo, so it's ok.