Fall baking is all about pumpkin, apples and definitely cinnamon and pumpkin pie spice!

As I usually prefer, I made this recipe without refined sugar or flour, instead I used coconut flour and coconut sugar as well as a touch of raw honey (which is a natural sweetener), therefore, it makes this recipe “Gluten Free” as well!

The applesauce keeps the cake moist as well as the diced apples and because of all the fruit incorporated into this cake, it makes the perfect breakfast, snack or even if you are just craving a little dessert, rest assured it’s “guilt free”.

I have also added a scoop of 100% Pure Clean Protein Peptides Powder from Further Food which will keep you satiated for hours and gives you the protein your body needs.

RECIPE:

Ingredients:

4 ripe bananas

2 large eggs (I prefer to use free run)

1/2 cup coconut flour

1 scoop Further Food Collagen Peptides Protein Powder

1/2 cup unsweetened applesauce

1 granny smith apple (peeled & diced)

1 tsp. baking powder (aluminum free)

1 tsp. baking soda

1 tbsp. cinnamon

1 tsp. pure vanilla

1/4 tsp. sea salt

3 tbsp. coconut sugar (2 tbsp. into the mixture & 1 tbsp. for sprinkling on top), optional

1/4 cup chopped almonds (for topping)

3 tbsp. raw honey (melted) for topping

Directions:

Preheat oven to 350 degrees F.

In a small mixing bowl, whisk together the dry ingredients: coconut flour, salt, baking powder, baking soda and cinnamon, put aside

In a medium size bowl, whisk the eggs with the coconut sugar, then add the applesauce, mashed bananas and protein powder, whisk well.

Pour the dry ingredients into the wet and now fold in the diced apples

Pour mixture onto a well greased 9 x 5 loaf pan

Sprinkle the chopped almonds and 1 tbsp. coconut sugar over top.

Bake for 55 minutes or until tester comes out clean

Let cool for about 30 minutes, then remove from pan and pour the melted honey over top.

Slice & Enjoy!

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Some of the benefits of using this collagen protein powder are:

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