Pillowy, gluten- and dairy-free banana cake topped with rum coconut milk ganache = dessert bliss.
I adapted this recipe from one I found online and unfortunately I can’t recall which one! If it’s similar to yours please let me know so I can properly credit you!
If dairy isn’t an issue, you can make this with dairy butter, and replace the yogurt and almond milk with buttermilk or yogurt thinned with milk.
Just a heads up that you’ll need to whip the egg whites after you’ve made the rest of the batter. I like to stir the batter by hand in a large bowl and save my stand mixer bowl for whipping the egg whites. Alternatively, you can use an electric egg beater.
Take care not to contaminate the egg whites with any other ingredients aside from the sugar as it will prevent them from whipping up.
If you’re looking for a way to use up the extra coconut milk, try this Green Noodle Soup with Coconut Lemongrass Broth
Nutritional values are based on one of twelve servings.