Grit By Name and By Nature

Banana Foster Cake Cups w/ Salty Banana Icing Cream (gluten-free, grain-free, paleo, high-protein)

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It is fall here in Wyoming and I am 👏🏽HERE👏🏽FOR👏🏽IT👏🏽. Guys, I haven’t had a real live fall in YEARS and I utterly n completely forgot how ~~*magical*~~ it is🥰😍❤️ The only thing better than the cooler temps and fall colors? Fall flavors. ALL THE FALL FLAVORS🤤

Lets be real: caramel, maple, pumpkin spice, ginger, and chai? They’re great at all temps in all seasons. But there’s just something about the cozy weather, the fall leaves, and shorter days… idk what it is about it, but it really brings out these flavors more than an 80-degree day on the beach🤷🏽‍♀️ (though I wouldn’t complain about either, to be clear).

So yeah, you could say I’ve gone a little… overboard… on my fall baking😬 But look, C certainly isn’t complaining and it’s not like these fall treats are going uneaten in our fridge!🍁🍂

I’ve decided to kick off my fall saga with C’s favorite dish of the season: my Banana Foster Cake Cups (see what I did there😏😏) with Salty Banana Icing Cream (oooo SHE DID IT AGAIN). I know it sounds complicated but friends, the ingredients are so minimal, and they whip up in mere minutos💁🏽‍♀️ of course, your friends don’t need to know that😏

There is literally NO flour in these bad boys: just protein, banana, eggs, nut butter, baking soda, and flavoring. The moist level is off the charts (ew🤢 why do I say these things) and the cake cup holds the Salty Banana Icing Cream so gingerly n lovingly, society should be #inspired by the duo.

I think that sums it up about as annoyingly as possible so I’ll stop here.

Let me know if you have any questions! If you need me, I’ll be icing my leg n self esteem in a dark corner of my apartment. Box jumping is dangerous, kids.

HAPPY HUMP DAY internet friends!! 🤗❤️ 

Banana Foster Cake Cups with Salty Banana Icing Cream

Gluten-free, grain-free, low-carb, keto-friendly, high-protein, paleo
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Servings: 12 muffins
Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Ingredients Method

Ingredients
  

Banana Foster Cake Cups
  • 1 ripe banana (mashed)
  • 3 eggs
  • 1/4 cup nut butter (I've used almond, PB, and pecan, and pecan is my favorite)
  • 1/4 cup melted ghee (option to sub for more nut butter)
  • 2 tsp maple flavoring (can sub vanilla)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 30 g plain pea protein (I used bulk)
  • 1 scoop Ancient Nutrition Salted Caramel Bone Broth Protein
  • 1 tsp xantham gum (optional)
  • 3 tbsp sweetener of choice (I use coconut sugar or I omit entirely because I think artificial sweeteners are #gross but you do you!)
Salty Banana Icing Cream
  • 1 cup Greek yogurt (use coconut Chobani, thank me later)
  • 2 frozen bananas
  • 1 tsp sea salt (more or less to taste)

Method
 

Banana Foster Cake Cups
  1. Preheat your oven to 350F and line or grease your muffin tin.
  2. Combine all dry ingredients in a small bowl.
  3. Separate your eggs. Whip your egg whites. (NOTE: you can skip this step and just add your eggs in with all wet ingredients in the step below, but your cake cups won't have as nice of a "cup" shape)
  4. Combine all wet ingredients except your egg whites in a large bowl (nut butter, ghee, banana, maple flavoring, vanilla). Add dry ingredients and mix well.
  5. Fold your egg whites into your mixture. (Again, skip this step if you've opted to not whip your whites. No judgement here. We all have those days)
  6. Bake for 12-15 minutes (until the tops start to brown and a toothpick comes out dry)
Salty Banana Icing Cream
  1. While the muffins are in the oven, put all ingredients for the Salty Banana Icing Cream in a blender and blend until well combined. If the consistency isn't #thick enough to scoop, pop the mixture in the freezer for a few minutos to let it firm up.
  2. Top your muffins with a scoop of ice cream and serve immediately. Store the Icing Cream in the freezer and the Cake Cups in the fridge for up to a week.