Ingredients for Cake

• 2 1/3 Gluten Free 1.1 Baking Flour
• 1 tbsp baking powder
• 3/4 tsp cinnamon
• 1/2 tsp kosher salt
• 3 large ripe bananas
• 1 1/3 cup sugar
• 3/4 cup unsalted butter, I used a DF, room temp
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped

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Method:

• Preheat the oven to 375 degrees. Spray baking spray in 2 8″ round cake pans. In a mixing bowl mix the sugar and eggs for a couple minutes, add your bananas, butter, vanilla. Then add the flour, salt, cinnamon, and baking powder. Fold in your pecans. Bake until the toothpick comes out clean approx 25 minutes. Tops will be lightly browned. Cool completely.

Ingredients for Topping

• 1 cup evaporated milk, I used a DF
• 1 cup brown sugar
• 1 tsp vanilla
• 1/2 cup unsalted butter, I used a DF
• 3 egg yolks
• 2 cups pecans, chopped
• 1 cup coconut flakes

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Method:

• In a pot add the egg yolks, butter, sugar and milk. Place over med/low heat, continually stirring. After a few minutes the sauce will start to thicken, once it starts to get really thick and bubble stir in the vanilla. Pull and set aside to cool. Once cooled add the pecans and coconut. Add half the mixture in between the cake and the other half on top.

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Ingredients for frosting

• 1 1/2 cups of butter, I used a dairy free, room temp
• 5 cups of powdered sugar
• 1 tsp vanilla extract
• 1/2 cup oat milk
• 1 tsp espresso powder
• 1 cup unsweetened cocoa

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Method:

• Mix all the ingredients together until smooth. Frost the outside of the cake. Enjoy!