Gluten-Free Banana Cake

One Bowl Gluten-Free Banana Cake
Using Almond or Oat Flour for a

9″ Round or 8″ square cake

This cake is nutrient dense, very high and
attractive.

Since this is made in one bowl it offers less-mess to
clean up. This is one recipe that’s proven to me to
be perfect every time, exactly as is it written.

I also made this cake as two separate 6″ cakes:
because Marc likes chocolate chips and I love
blueberries and (I had too many in the freezer from
the last sale). So we each got our wish.

Two 6″ cakes

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 also
beneficial for diabetics.

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 1/3 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 (oat) or finely ground, blanched almond flour

1 cup arrowroot or tapioca.

INSTRUCTIONS
to MAKE THE BANANA CAKE:
Preheat the oven to 350 degrees F.

Grease an 8×8″ square  or 9″ round 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.

Puree bananas until very smooth. The smoother you’re able to
blend your bananas, the better the texture of this cake.

Add eggs, syrup, vanilla extract, baking soda, baking powder,
and salt into the blender or food processor. Beat one minute.

Stir in 2 cups almond flour (blanched finely ground)  and
1 cup arrowroot or tapioca. Pulse until just combined.

Pour 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.

You may need more baking time for an 8″ cake
as it will be higher than a 9.”  Keep an eye on it. It can
also burn if you’re not watching. If it’s getting too brown,
cover it lightly with a piece of foil or parchment paper.

Let cake cool completely before frosting. Choose any
one of my Healthy Frostings.

The clever layer cake in this image was made by
cutting 2 frosted slices the same size then putting
one slice on top of the other, eliminating the need
to make an entire layer cake.

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.

Optional: Add extra powdered coconut sugar
to taste. Made by putting Coconut sugar in a
coffee grinder.

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