Chocolate banana cake
This gluten-free chocolate banana cake is by far the recipe I bake the most!
Ingredients
Instructions
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Preheat the oven to 180 °C.
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Melt the cacao in coconut oil on low heat and then set aside.
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Mash the bananas well with a fork.
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Add eggs to mashed bananas and cinnamon. Beat the mixture.
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Add sugar, vanilla extract, melted chocolate, and peanut butter to the mixture; beat it for a couple of minutes.
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Mix the rest of the dry ingredients.
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Add the dry ingredients mixture to the wet ones; gently mix and fold.
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Bake for 35 min or until the toothpick comes out clean.
Note
If you’re really in a chocolaty mood, you can add 1/4 cup of chocolate chips before you bake.
Make sure you measure an exact 1/3 cup of coconut flour. Adding even as little as 1 tablespoon can turn the cake dry.
Keep the recipe paleo-friendly by swapping the peanut butter for almond butter or by just skipping it altogether.