A sweet, buttery loaf flavored with aromatic caraway. Top with peppery nigella seeds for a uniquely savory cake.
Yields: 1 loaf
1 c. grass-fed butter, softened
1/2-1 c. organic coconut sugar (optional)
3 pastured eggs, room temperature
3 bananas, mashed
2 T. organic full-fat coconut milk
2 t. vanilla extract
¾ c. organic coconut flour
1 t. baking powder
½ t. baking soda
2 T. caraway seeds
1 t. sea salt
nigella seeds, for topping (optional)
Directions:
Preheat oven to 350F. Grease a 4 ½ x 8 ½ loaf pan.
Toast caraway seeds in a dry sauté pan for 3-5 minutes, or until fragrant. Set aside to cool.
Combine butter and coconut sugar (measured to desired sweetness, ½ c. yields a very mildly sweet cake) in the bowl of a standing mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 3-4 minutes. [Note: If skipping the coconut sugar, beat butter until slightly fluffy, about 1-2 minutes.]
Add eggs, bananas, coconut milk, and vanilla extract. Beat on medium speed until smooth. Add coconut flour, baking powder, baking soda, toasted caraway seeds, and sea salt. Beat until smooth. Pour batter into greased loaf pan and sprinkle with nigella seeds. Bake for 65-80 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow to cool a minimum 30 minutes in the pan before inverting onto a cooling rack. Cool completely before serving. Top with Lemon Cream Glaze or Chocolate Hazelnut Sauce, as desired.
