Banana-chocolate bundt cake with candied bacon!
Back when my primary focus was on creating paleo/ grain free recipes one of the biggest challenges I had was trying to make my recipes egg free as often as possible. Grain free flours generally depend pretty heavily on eggs to perform their best.
This lead me down the path of ordering and testing out as many unique (and lesser known) grain free flour options. Most were a disappointment- but chestnut flour absolutely blew me away!!
Even without eggs it bakes up SO light and fluffy and is absolutely perfect when it comes to making anything that should have a tender light crumb. Cake, cupcakes and muffins are the most ideal. The ONLY drawback is that it has a fairly strong flavor that comes through whenever it is used. I personally love the flavor- but it doesn’t work with all flavor profiles. I found I lOVED it with anything that used warm spices. Its perfect with cinnamon, nutmeg, all spice, pumpkin spice, pumpkin puree, pecans, maple syrup ect.
Pairing it with bananas and chocolate was an absolute home run! The candied bacon adds that extra special something to the cake. I highly recommend giving this recipe a try.
Everything BUT the bacon in this recipe is Vegan. I included the vegan label as leaving out the bacon will not compromise the end result or flavor.
Banana-chocolate bundt cake with candied bacon
Ingredients
- 316 grams chestnut flour (about 2 cups)
- 168 grams potato starch or sweet potato starch (about 1 cup)
- 1 tablespoon double-acting, aluminum- free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum or guar gum
- 1⁄ 2 teaspoon kosher salt
- 240 grams coconut palm sugar (about 11⁄2 cups)
- 260 grams puréed banana (about 1 cup, or 2 medium bananas)
- 96 grams mild-flavored oil, melted salted butter, or melted ghee (about 1⁄2 cup)
- 1 tablespoon plus 1 teaspoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup chocolate chips
- 1 tablespoon coconut oil or Spectrum vegetable shortening
- 5 slices Candied Bacon , roughly chopped
Instructions
- Preheat the oven to 350 degrees. Lightly oil a nonstick Bundt pan.
- Make the batter: In the bowl of a stand mixer, using the whisk attachment (or by hand in a large bowl), mix the chestnut flour, potato starch, baking powder, cinnamon, xanthan gum, and salt until blended. Add the rest of the batter ingredients and mix until smooth.
- Pour the batter into the prepared Bundt pan. Bake for 38 to 40 minutes, until a toothpick inserted comes out clean. Remove from the oven and allow to cool in the pan.
- Place the chocolate chips in a microwave-safe bowl and microwave for 1 minute or until melted. Add the coconut oil to thin the chocolate (it will melt once it’s added to the warm chocolate).
- Flip the cake out of the Bundt pan onto a serving plate. Drizzle the melted chocolate over the top, and then add the chopped Candied Bacon. Store at room temperature, covered, for up to a few days, or freeze for later use.
Easy Oven Baked Maple Candied Bacon
Ingredients
- 5 Thick Cut Slices of bacon
- 1 tablespoon maple syrup
- 1⁄4 cup plus 2 tablespoons coconut palm sugar or brown sugar
- 1⁄ 2 teaspoon kosher salt 5 slices thick-cut bacon
Instructions
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil and place a wire rack on top; set aside.
- In a bowl, mix together the maple syrup, sugar, and salt.
- Rub this mixture all over the slices of bacon, front and back.
- Place the bacon on the wire rack on the baking sheet. Bake for 28 to 30 minutes, until crispy.
- Let cool on the wire rack for 5 minutes, and then remove. Store in the fridge in a sealed container for up to 3 days.
Notes
When the sugar hits the pan, it can cause some burning and smoking. If this starts to happen more than you wish, pull the bacon out of the oven, swap out the pans foil for a new sheet, and then continue baking.