Mashed banana, maple syrup, and melted coconut oil process until smooth, then fold into sifted flours, coconut sugar, and leaveners, with banana and vanilla extracts deepening two tender cake layers.
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Heat oven to 350°F (300°F in convection). Oil and flour two 8-inch cake pans and line bottom of pans with parchment.
In medium bowl, sift together dry ingredients. Whisk to combine.
In food processor, combine wet ingredient and process until smooth.
Using rubber spatula, transfer wet ingredients from food processor to bowl with dry ingredients. Mix to combine.
Pour batter into two prepared pans. about 20-25 minutes or until top are golden brown, and cakes are springy to touch.
Cool on wire rack for 10-15 minutes . Remove from pans and completely cool on rack.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
