Name: Gluten-Free Banana Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: Cooking spray or oil (for pan); 2 cups (220g) almond flour; 1/4 cup (28g) arrowroot starch/flour or cornstarch; 1 ½ teaspoons baking powder; ¼ teaspoon fine grain sea salt; 1 cup mashed banana (from 2 1/2-3 overripe bananas); 2 large eggs; ¼ cup neutral vegetable oil (such as grapeseed or safflower); ¼ cup honey or maple syrup; 1 teaspoon vanilla extract; 1/2 cup chocolate chips or chopped dark chocolate (optional); 1/2 cup chocolate chips; 2 tablespoons nut milk or coconut milk

Method

9 steps

Preheat the oven
Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub it with oil, and line the bottom with a round of parchment paper.
Whisk the dry ingredients
In a large bowl whisk together the almond flour, arrowroot flour, baking powder and salt. Use your fingers to break up any clumps of almond flour.
Whisk the wet ingredients and combine
In a smaller bowl, whisk together the mashed banana, eggs, oil, honey and vanilla. Stir the wet ingredients into the dry ingredients until thoroughly combined. Fold in the chocolate chips, if using.
Scrape the batter into the prepared pan. Bake the cake until it’s golden on top and a toothpick inserted in the center comes out clean, about 32-35 minutes. Let the cake cool in the pan on a rack for 10 minutes, then carefully remove it from the pan. Peel off the parchment and let it cool completely.
Combine the chocolate chips and milk in a microwave-safe bowl or double boiler. If microwaving, cook on high in 15 second intervals, stirring occasionally, until the chocolate is melted and shiny. If using a double boiler, cook over medium-low heat, stirring often, until the chocolate is melted and shiny.
Scrape the frosting on the top of the cake then swirl it into an even layer. Cut the cake into wedges and devour!

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