This post was created in partnership with Califia Farms.
I had every intention of coming here today with a banana cake. One that’s tall and top-heavy and, as a result, makes for slices that topple over the instant you try to balance them upright on a plate. A banana cake that’s smothered in peanut butter hot fudge sauce and sprinkled with coconut and dry roasted peanut confetti, and – yes, in case you were wondering – it’s outta-this-world delicious. It was the very last thing I made in our old kitchen (RIP) and one of the things I’ve been itching to make in our new one. And because I was hell bent on sharing it with you today, I have bananas in varying stages of decay sitting in an enamel bowl on our countertop. But then, after spending a good chunk of Sunday morning lurking on the forums on bodybuilding.com (suuuuch a creep), I decided I was going to attempt to eliminate refined sugar for an entire week. And then I decided that making a banana cake probably wouldn’t be the best way to ease into a week-long sugar detox (it starts on Monday) (AAAHHHHH).