Updated: May 8
Mmmm ... banana cake, how not to love?????
For me banana cake has that childhood aroma, which makes delicious memories awaken. But we know, the classic cake recipecake with wheat flour, refined sugar, sometimes cow's milk ... is a not friendly for our bodies.
I know it's tasty, but it weighs on the stomach, inflames, makes us bloating. And if we can make another version, healthier, more nutritious and yet, delicious. Why not, right?
So, lets stop talking and get started. ;)
2 cups almond flour (can also use 1 cup almond flour and 1 cup oatmeal)
1/2 cup coconut oil (melted) 1 cup coconut sugar
1 tablespoon baking powder
Cinnamon to taste
1 cup almond flakes and/or dark chocolate chips
Preheat the oven to 350 F. Grease a cake pan (I like to use those that we open on the side) with a little bit of coconut oil.
Meanwhile, mash the bananas and set aside. In another bowl, beat the whole eggs with a fork.
Then add the other ingredients in the egg bowl and also add the mashed bananas. Mix until all ingredients are well mixed.
Bake in about 35 minutes.
Use a fork or toothpick to check if the cake is ready. Insert the fork or the toothpick in the cake and if it comes out clean it is because it is time to remove from the oven.
When removing, let the cake rest for 0 minutes to get out of pan.