Triple Chocolate Coconut Cake-Bread

So in honor of team USA winning the America's cup I thought about doing a Primarily Primal on the go sailing edition and talk about what I ate on the Mac Race.  But then I realized most people probably don't need to bring food for three days on a sailboat without refrigeration.  But most people do love chocolate cake.  So I'll post about chocolate cake instead.

I really feel as though I should have a better story to start this post with, I guess my life is uneventful.  Ooo...here's an event: I saw Ke$ha last night and I still have glitter on me (yes I've tried washing it off).  I didn't even apply any glitter to myself!  That stuff spreads remarkably easily for something that is remarkably difficult to remove.

I got a loaf pan on Friday so I won't have to divvy everything up into muffins.  Although muffins are good for freezing they're so tedious to make.  To celebrate my new loaf pan I decided to make something yesterday and this is what I ended up with.  I'm not totally sure if it's a cake or a bread...or both.  I think if you really wanted it to be a cake you'd need to add 1/4-1/3 c maple syrup, otherwise it's closer to bread, until you add the frosting.

Ingredients

• 2 bananas (any ripeness)
• 1/4 c coconut oil
• 1/2 c nut butter (I wanted to use coconut butter cause I thought for sure I had some, but I couldn't find any in my apartment so I used almond butter then today I found the coconut butter, sigh)
• 1/2 c flour (I did half coconut and half almond)
• 1/4 c full fat coconut milk
• 1/3 c cacao powder
• Chocolate chips (I used a bar of Ghirardelli 100% cocoa, use whatever you like)
• Shredded coconut
• 1/4c-1/3c maple syrup (optional)

Directions

1. Preheat oven to 400
2. Mix bananas, cacao powder, coconut oil and nut butter together in your handy dandy food processor (and maple syrup)
3. Add flour, coconut milk, and cacao powder and mix again
4. Fold in chocolate chips and coconut
5. Grease your loaf pan (which you're so excited to have) and pour in batter
6. Cook for about 20 minutes until a knife in the middle comes out clean (just don't hit a chocolate chip like I did the first time...it won't come out clean then)
7. While you let it cool make frosting!  I used Tammy Credicotts recipe out of Paleo Indulgences (I found you all a copy of the recipe) I just added 2.5 T of cacao and cut the maple syrup to 1/6 c.
8. Top cake with frosting, cut, and enjoy