This gluten-free chocolate banana cake is by far the recipe I bake the most!
Preheat the oven to 180 °C.
Melt the cacao in coconut oil on low heat and then set aside.
Mash the bananas well with a fork.
Add eggs to mashed bananas and cinnamon. Beat the mixture.
Add sugar, vanilla extract, melted chocolate, and peanut butter to the mixture; beat it for a couple of minutes.
Mix the rest of the dry ingredients.
Add the dry ingredients mixture to the wet ones; gently mix and fold.
Bake for 35 min or until the toothpick comes out clean.
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.