The Plant Paradox Family Cookbook by Gundry MD Steven R

Author:Gundry, MD, Steven R.
Language: eng
Format: azw3
Publisher: Harper Wave
Published: 2019-11-19T00:00:00+00:00

In a food processor fitted with an S-blade, add the green bananas and sweetener and blend until a very smooth purée is formed.

Add the eggs, the banana extract, if using, and the vanilla extract and pulse until smooth, and set aside.

In a large bowl, whisk together the almond flour, cinnamon, salt, and baking soda.

Fold the wet ingredients into the dry ingredients, and mix in the chocolate chips and toasted walnuts.

Grease a cake pan that fits into your Instant Pot (I like a 6- or 7-inch springform pan) and line it with parchment.

Pour the batter into the pan, and cover with foil.

Pour 1½ cups of water into the bottom of your Instant Pot, add the trivet, and carefully add the pan to the pot.

Lock the lid and cook on high pressure for 40 minutes.

Release the pressure with a quick release, and carefully remove the pan from the pot. It will look a little spongy, but that’s okay—it’s a super moist cake.

Let cool before turning out, then slice and top as desired.

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