banana cake with almonds & chocolate chunks. {grain-free & vegetarian}

18 April 2014

This moist banana cake has been a really big hit in my house as of late. The sweet & comforting flavors lure the morning sleepers to rise out of bed, satiates afternoon cravings, &, with a dollop of creme fraiche, fulfills the vacancy of an after dinner dessert. This recipe can easily be doubled to make a layer cake with your favorite frosting (or homemade whipped cream! or try this paleo version!) or halved to make a mini-loaf for a picnic.

coconut flour & almond flour banana cake with almonds & chocolate chunks. 

inspired by Comfy Belly

1 1/4 cup almond flour
1/2 cup coconut flour

1 1/4 tsp baking soda
a pinch of sea salt

1/4 cup olive oil
4 eggs
3 very ripe bananas
1/3 cup raw honey or maple syrup
1/2 cup chopped raw almonds 

1/2 cup dark chocolate, chopped (I like Green & Black's 70%) or dark chocolate chips

1. Preheat your oven to 350°F.
2. Add all the dry ingredients together & pass through a sieve.
3. In a stand up mixer, add the wet ingredients together, blend well, and then mix them into the dry ingredients-- folding in the nuts & chocolate last.
4. Grease a baking pan (I used a 9" spring form pan) with olive oil or coconut oil. Add the batter to the baking dish.
5. Bake for 40 minutes or until the top is browned and a toothpick inserted in the middle of the bread comes out clean.
6. Cool almost completely and slice. Store sealed at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

happy eatings & cheers!