4 eggs, separated
2 tsp. vanilla extract
1 jar cashew butter
2 tsp. baking soda
⅓ cup unsweetened cocoa
Coconut butter, optional, as frosting
Coconut flakes, optional, for garnish
Preheat oven to 350°F. Grease a 9×13 pan or line 18 muffin tins and set aside. Beat egg whites until stiff. Slowly incorporate yolks and bananas. Mix until very smooth. Add vanilla extract, cashew butter, baking soda and cocoa. Pour batter into prepared pans or tins.
Bake for 20-22 minutes for muffins or 21-24 minutes for cake. Frost with coconut butter and garnish with coconut flakes, if using. Serve with fruit or nuts.