Banana almond cake with chocolate frosting (dedicated to my dear husband)
prep time: 30 minutes
cook time: 30 minutes
1/4 cup almond milk (or other dairy free milk)
2 tbsp honey
3 organic eggs
3 mashed extra-ripe bananas (looking really brown and splotchy)
3 cups ground almond flour (I like Bob’s Red Mill brand)
Pinch of cinnamon, nutmeg, and allspice
1 tbsp ground chia seeds (you can add ground flax as well)
1 tsp baking soda
1 tsp baking powder
½ cup walnuts or pecans, chopped
Preheat oven to 350 degrees and line two round baking dishes with parchment paper. In a blender, blend milk, eggs, and bananas. In a large bowl mix almond flour, cinnamon, nutmeg, allspice, ground chia, baking soda, baking powder and walnuts. Pour wet into the dry ingredients. Pour into 2 round baking dishes and bake for 35-40 minutes. (The top should be golden brown and the bread will have pulled away from the sides.)
Notes: You can buy almond flour in most natural food stores (sometimes called almond meal). Don’t expect this bread to puff up like regular banana bread – it stays dense and moist. You have to watch as almonds burn easily so if you see it browning on the top and its not yet cooked place some greaseproof paper over the cake.
1/4 cup melted coconut oil
1/3 cup maple syrup
4 tbsp cacao powder
blend everything and frost the cake twice
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