Banana Cake
3 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup grapeseed oil ( I use Virgin Coconut Oil from Omega Nutrition)
3 eggs, whisked
1 tablespoon vanilla extract
2 bananas (about one cup) mashed
In a large bowl, mix together almond flour, salt and baking soda
In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas
Mix wet ingredients into dry
Place batter in either a cake pan or two small (7×4 inch) loaf pans
Bake at 350° for 40 minutes
Remove from oven and allow to cool
Serves 12
Cream Cheese Frosting
¾ heavy cream
1 cup cream cheese
¼ cup agave nectar (I used Xylitol)
1 tablespoon vanilla extract
Whip heavy cream until stiff
In a separate larger bowl, whip cream cheese until smooth, then blend in agave and vanilla
With a rubber spatula, gently blend whip cream into cream cheese mixture
2 comments:
So quick and easy!!! I am baking the mixture as we speak, except I separated it into 12 cupcake cases and baking them at a shorter time. I'm so glad I found this recipe, as I had been contemplating creating an almond meal and banana cake recipe for quite some time, but was worried it would end in disaster! Will let you know how the cupcakes turn out.
This is a great recipe. I've been making it in a bread loaf pan and adding walnuts for a great banana nut bread. Tahnks so much!
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