Indulge in a guilt-free delight with this gluten-free, dairy-free, and refined sugar-free Banana-Coconut Cake Parfait. Layers of moist banana-coconut cake cubes and creamy coconut yogurt create a heavenly treat, topped with toasted coconut and fresh berries.
Ingredients: 3 ripe bananas, mashed. 1 cup coconut flour. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. Pinch of salt. 1 cup coconut yogurt. 1/2 cup shredded coconut, toasted. Fresh berries for garnish.
Instructions: Set the oven to 350F 175C and heat it up. Mash the bananas and mix them with the coconut oil, maple syrup, and vanilla extract in a large bowl. Mix baking powder, baking soda, salt, almond flour, and coconut flour in a different bowl. Slowly add the dry ingredients to the wet ones while stirring them together. Place the batter in a cake pan that has been greased. Bake for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Let the cake cool all the way down, then cut it into little cubes. Put cake cubes, coconut yogurt, and toasted shredded coconut in serving glasses. Add more layers until the glass is full, and then put a dollop of coconut yogurt on top to finish. Add fresh berries and a little more shredded coconut on top. Serve right away and enjoy!