More overripe bananas has my mind going again! What am I going to make this time?! Well, how about this gluten-free Banana Cake with an optional Coconut Butter drizzle or frosting?! Honestly, I think about cooking all the time. I see over ripe bananas and I start concocting. I guess I get tired of making the same recipes again and again. After all, variety is the spice of life!
The Banana cake is full of lots of healthy ingredients, and if you are doing one of my challenges, it checks off all of your macro’s. Protein=eggs, almond butter and almond flour, Carb=bananas, and Fat=coconut oil, coconut butter and almond flour and butter (which counts as both a protein and a fat!). This cake is so moist and delicious! I hope you enjoy it as much as we did!
3 over ripe bananas, mashed
1/4 cup coconut oil
1 /2 cup almond butter
1 tsp vanilla
2 tbsp maple syrup
1 cup almond flour
1 tsp baking powder
1 tsp sea salt
1/2 tsp cinnamon
For the frosting or drizzle (optional):
1/4 cup coconut butter
1 tbsp maple syrup
Preheat oven to 350 degrees.
Grease an 8×8 pan with coconut oil. In a large bowl, mix together all wet ingredients. Stir until smooth. Add dry ingredients and mix until well combined. Pour into the prepared baking pan. Bake for 18-20 minutes, or until the cake is slightly brown and a toothpick comes out clean.
The coconut butter frosting or drizzle is optional.
To make the frosting, place 1/4 cup of coconut butter in a microwaveable safe dish. Microwave for 20-30 seconds, stopping to stir every 10 seconds. Doing not let it over cook or it will harden. You can drizzle the coconut butter over the banana cake, or you can add 1 tbsp of maple syrup to the melted coconut butter to create a frosting and spread on the banana cake.