This is a really nice week end treat cake and PERFECT for a Monday leftovers lunch box :)
I have an overwhelming sense of relaxation when I make this cake, partly because it's super easy and makes me feel like a pro! Also, I usually do it at the end of the week and the aroma of banana bread filling my home just fills me with comforting memories. This cake is great as it's a one bowl wonder with no refined sugar and no gluten. I do add eggs but you could always substitute them with flax meal or chia seeds if you rather.
I also love this recipe as there are ALWAYS uneaten slightly black bananas in my fruit bowl and I just don't like eating bananas that are too ripe so this is a great way to use them up! You could totally glitter this cake up by adding nuts, chocolate chips or a handful of whole rolled oats for texture. I call this a banana brownie rather than a cake as it does come out more dense than a cake, due to the amount of banana and that it is gluten free, but it's moist and full of flavour and very satisfying and keeps well in an airtight box, it's also rather yummy in the fridge too.
You will need, in this order:
- 1/3 cup melted coconut oil
- 1/3 cup honey
- 2 eggs
- 3 bananas mashed
- 1/4 cup of almond milk
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon (optional)
- pinch of salt
- 1 cup of oat flour
- 1/2 cup rice flour
- 1/3 cup coconut flour
mix the honey, oil and eggs with an electric mixer, add the banana and milk. Then add all the dry ingredients to the bowl mixing it all together till you get a lovely batter that has lots of air bubbles in it. Put in a cake tin greased with coconut oil and bake in 350 / 180 for about 45 minutes or until the knife comes out clean. Cool before eating as it sets better.