Banana-Coconut Cake Parfait

Eat this gluten-free, dairy-free, and refined sugar-free Banana-Coconut Cake Parfait and feel good about it. With toasted coconut and fresh berries on top, this treat is made with layers of moist banana-coconut cake cubes and creamy coconut yogurt.

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:

Preheat the oven to 350F 175C

In a large bowl, combine mashed bananas, coconut oil, maple syrup, and vanilla extract

In a separate bowl, mix coconut flour, almond flour, baking powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, stirring until well combined

Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean

Allow the cake to cool completely, then cut it into small cubes

In serving glasses, layer coconut yogurt, cake cubes, and toasted shredded coconut

Repeat the layers until the glass is filled, finishing with a dollop of coconut yogurt on top

Garnish with fresh berries and an extra sprinkle of shredded coconut

Serve immediately and enjoy!