Healthy Banana Turnover Cake

Have you guys heard about Kristin Cavallari’s new cookbook, True Roots?  I ordered it a few weeks ago and ever since it arrived, I’ve been dying to try out so many of her recipes.  I love her easy approach to healthy eating which is to enjoy beautiful, natural, wholesome meals that will make you feel and look your best.  All her recipes are free of gluten, dairy and refined sugar which is right up my alley these days because I’ve been suffering from a temperamental stomach lately and my doctor put me on a low FODMAP diet.

The first recipe I decided to try out was this healthy banana turnover cake because as you may have noticed, I’m a total dessert junkie.  Any opportunity to take a traditional recipe and tweak it into a healthier version is speaking my language.  So, the other afternoon, I whipped up this cake before the kids got off the bus.  I love baking while they’re at school because what’s better than coming home to the smell of  a yummy treat fresh from the oven?  I would have to say that my favorite part of being a stay at home mom is the ability to be there for my kids when they get home from school and talk to them about their day over an afternoon snack.  It’s the quiet before the storm of homework, baseball games, and the usual evening rush.

Anyway, back to this delicious cake!  It was incredibly easy to make; just one bowl with simple ingredients.  I did swap out coconut sugar for raw sugar, cardamom for nutmeg, and oat flour for gluten free flour.  If you’re wondering where to get coconut shortening, I found it here.  All I can say is that the bananas caramelized in the maple syrup is beyond!  It’s the perfect dessert for a Mother’s Day brunch…a definite crowd pleaser to wow your guests!  And speaking of Mother’s Day, scroll down for some cute gift ideas for all those mom bakers.