Almond Flour Banana Cake

9″ Round Gluten-Free, Dairy-Free!
Almond Flour Banana Cake 

This is one recipe that’s proven to be perfect every time
exactly as is it written. You won’t taste the banana. If
you want be sure of that, add a teaspoon of lemon juice,
and use yellow bananas instead of brown.

There’s so much evidence in favor of using Almond flour
for gluten-free baking (Ground blanched almonds) instead
of oat flour, due to less carb and more fiber. Of course
using more fiber and less carb is beneficial for  diabetics.
This cake is nutrient dense, very high and attractive.

The layer cake in the image was made by cutting
2 frosted same size slices, putting one slice on top.

Almond flour works as a cup for cup replacement for
my oat flour recipes, though you should experiment
when it comes to adding tapioca flour for lightness.
Almond flour alone is quite heavy and may not rise as
high as it does when mixing it with some tapioca flour.

INGREDIENTS
FOR THE  ALMOND FLOUR BANANA CAKE:
3 ripe bananas 1-1/2 cups, If short use applesauce
3 eggs
3 Tbsp pure maple syrup
1 1/2 tsp vanilla extract

1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 cups almond flour (finely ground, blanched)
1 cup arrowroot or tapioca.

INSTRUCTIONS
to MAKE THE ALMOND FLOUR BANANA CAKE:
Preheat the oven to 350 degrees F.
Grease an 8×8″ or 9″ pan with nonstick spray
(I like coconut oil spray) or a tiny bit of coconut oil.
Line the bottom of the pan with parchment paper.
You may need more baking time for an 8″ cake
and it will be higher than a 9.”

Place bananas, eggs, syrup, vanilla extract, baking soda,
baking powder, and salt into a blender or food processor.

Puree until very smooth. the smoother you’re able to blend
your bananas, the better the texture of this cake Add almond
flour and arrowroot. Pulse until just combined. Pour cake batter
into your prepared pan. Smooth the surface with
a spatula.

Bake at 350 degrees F. for 30-35 minutes, or until golden
on top and a toothpick inserted in the center comes out
clean. it can also burn if you’re not watching.
Let cake cool completely before frosting.

For the Frosting:
I used my favorite Guilt-free Healthy decadent
chocolate fudge banana based frosting.

Chocolate-Fudge Frosting
1/2 a very-ripe large banana
2 Tbs. (or more!) unsweetened cocoa powder
scant 1/16 tsp salt
1/4 tsp. cinnamon
4 Tbs. melted coconut oil mix in
gradually until desired consistency.

If you don’t want any banana flavor detected in
the frosting, use a non-ripe banana,  Also, Add
1/4 tsp lemon juice to reduce any banana flavor,
and add extra powdered coconut sugar to taste.