Preheat oven to 350 degrees and lightly grease two 9 X 9 baking pans,
Mash together two bananas into a large mixing bowl.
To the bowl, add yogurt, almond milk, vanilla, BeeMaid Creamed Honey, coconut oil and brown sugar. Stir aggressively till well combined. Stir for up to 1 minute.
To the bowl, add the almond flour, all-purpose flour, baking soda and salt. Stir till well combined and no clumps are in the batter.
Transfer/divide the batter evenly between the two cake pans and bake for 25-30 minutes. The cake is ready when you poke a toothpick into the cake and it comes out clean.
Place cake onto the counter and cool for 5 minutes before removing from pans.
Assemble cake by placing the first layer of cake onto a flat surface, cake stand or plate. Layer on some coco whip, whipped cream or cream cheese frosting and place the other layer of cake on top. To the top cake, add more coco whip, whipped cream or cream cheese frosting, 1/4 cup creamed honey (warmed slightly and drizzled) and then add fresh thyme and fresh berries on top.
Recipe courtesy of Food by Maria
