Banana Bacon Cornbread Cake

Banana Bacon Cornbread Cake


Cook 8 slices of bacon and set aside grease

  • 1 1/4 C GF 1-to-1 Flour
  • 1/2 C Cornmeal
  • 2 tsp Baking Powder
  • 3/4 tsp Salt
  • 1 Ripe Banana, mashed
  • 1/2 C Coconut Milk
  • 1/2 Tbsp Apple Cider Vinegar
  • 1/2 C Oil (combine rendered bacon grease and supplement with coconut or olive oil)
  • 1/2 C Sugar
  • 1/2 C Light Brown Sugar
  • 2 Tbsp Maple Syrup
  • 1 Large Egg
  • 1/2 C Pecans, chopped
  • 1/2 of cooked Bacon, chopped

    Preheat oven to 375 degrees.  Prepare a cast iron skillet or springform pan.

    Mix coconut milk and vinegar in a small bowl.  Let sit while you mix remaining ingredients.

    Combine flour, cornmeal, baking powder and salt in a medium bowl.  In the bowl of an electric mixer, combine sugars and oil/grease.  Mix on medium speed for 2-3 minutes.  Scrape down bowl.  Add egg and maple syrup and mix for an additional 90 seconds on medium speed.  Turn mixer to lowest speed.  Alternate adding the flour mixture and the milk until all combined.  Remove from mixer stand.  Fold in banana, pecans and bacon pieces with a spatula.  Let sit while you mix the streusel topping.

    Streusel topping:

    • Remaining chopped Bacon
    • 1/2 C Pecans, chopped
    • 4 Tbsp Vegan Butter
    • 1/2 C Light Brown Sugar
    • 1/4 C GF 1-to-1 Flour
    • Ripe banana, sliced into 1/4" thick pieces

    In a medium bowl, combine sugar, flour and butter.  Squish it together with a fork or with your hands.  Once all dry ingredients are incorporated, gently fold in the bacon, pecans and banana slices.  

    Pour the batter into the prepared pan.  Sprinkle the top with the streusel.  Bake in preheated oven for 45-50 minutes until toothpick comes out clean.

    Refrigerate leftovers for 1-2 days.

    Banana Bacon Cornbread Cake-3.jpg
    White Chocolate Chunk Macadamia Nut Cookies

    White Chocolate Chunk Macadamia Nut Cookies

    Carrot Cake Waffles

    Carrot Cake Waffles