Embedded Files
Bake banana almond cake
"Bread", "cake", or whatever you call this scrumptious baked banana goodness. Courtesy of Ron. Now with no glutens, wheat, nor added sugar! For a similar delight, enjoy Randy's almond flour pancakes.
Ingredients
3 cups (336g) blanched almond flour
1 ½ teaspoons cinnamon or cardamom, if desired
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
½ teaspoon salt
3 medium bananas
Mashed
About 1 ½ cups
3 large eggs
¼ cup avocado oil or butter (57 grams)
and a bit more, to grease the pan
1 teaspoon vanilla or pandan extract
You will need
8x8 inch baking pan
Tip: Pyrex
Oven
Large bowl
Whisk and/or stirring utensil
Toothpick
Bake
Preheat the oven to 350°F.
Grease an 8x8 inch pan with avocado oil or butter.
In a large bowl, whisk together almond flour, spice, baking soda, baking powder, and salt.
Set aside.
In a medium bowl, whisk together bananas, eggs, avocado oil or butter, and extract until smooth.
Gently fold the dry ingredients into the wet ingredients until everything is combined.
Pour the batter into the prepared pan.
Top with banana slices, if desired.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven.
Allow to cool completely in the pan.
Eat
Eat it.
Tips:
Store leftovers in the fridge for up to 5 days.
Freezes well, up to 3 months. Thaw in the fridge overnight.
Page updated
Report abuse