all-in-one lemon batter: cake, frosting and frozen custard

Eggless and flourless version

This recipe includes two versions of this versatile batter: one without coconut flour and egg, and one with. The former makes cakes that are flatter and have more of a smoother, more moist bread pudding-like texture, while the latter makes cakes that are more, well, like cake.

All-in-One Lemon Batter: Cake, Frosting and Frozen Custard
By: Mia Cee || Resting Hungry Face
Makes 6 frosted or 7 unfrosted mini cakes

150-175 grams peeled barely ripe apple bananas or finger bananas
2 tablespoons applesauce
2 tablespoons ghee
2 tablespoons coconut butter
2-3 packets True Lemon
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda

Optional: 3 tablespoons coconut flour and 1 egg
Optional: cream cheese and lemon zest for garnish

1. Preheat oven to 350 degrees. Grease and flour muffin pan if necessary.
2. Puree the bananas, applesauce, ghee, coconut butter and 2 packets True Lemon until smooth. Taste and add one more packet if you want more tartness.
3. Transfer 1/4 cup of the batter to a bowl and put it in the fridge.
4a. If using, whisk in the egg and then add the coconut flour, cream of tartar and baking soda. Mix just until incorporated.
4b. If not using the egg and coconut flour, add the cream of tartar and baking soda and mix just until incorporated evenly.
5. Divide batter among muffin cups and use a spatula to push the batter towards the middle away from the sides of the muffin cups.
6. Bake for:
— 25-27 minutes or until knife comes out clean for the egg and coconut flour version.
— 32-35 minutes or until knife comes out clean for the eggless and flourless version.
7. Once the cakes have cooled, frost with the reserved batter. (Let it sit out for a few minutes if it’s too hard to work with right out of the fridge.)
8. Garnish with a dab of cream cheese and lemon zest if desired. Alternatively, you can mix the frosting batter with an equal amount of cream cheese before refrigerating for a cream cheese frosting.

Egg and coconut flour version

** This isn’t a banana cake recipe, so the kind of banana you use and the level of ripeness are important. Apple or finger bananas are tarter and creamier than regular (Cavendish) bananas. It’s important they are barely ripe (and therefore more tart), because the strong flavor of ripe bananas is overpowering.
** For frozen custard: follow step 2, divide batter among containers or muffin cups, and freeze for a super refreshing frozen treat!
** Another option: freeze after baking (pictured below). Frozen cake is yummy too, and it stays soft enough to eat right away out of the freezer!

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