Banana Cake (GAPS, SCD, grain free, dairy free, refined sugar free)
  • 1½ cups cooked navy beans, drained and cooled (see note)
  • 3 eggs
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla extract (gluten free)
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • 2-3 ripe bananas, mashed
  • 1½ cups blanched almond flour (I use Honeyville)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  1. Preheat oven to 350F. Grease a 9" round baking pan. Line bottom with parchment paper.
  2. In a food processor high speed blender, combine beans, eggs, apple cider vinegar, vanilla, honey and coconut oil.
  3. In a separate bowl, whisk together almond flour, salt, baking soda and cinnamon.
  4. Add dry ingredients to the blender or food processor and mix until well combined.
  5. Scrape down sides, add bananas, and pulse until well mixed.
  6. Pour batter into prepared pan. Bake for 35-40 minutes.
  7. Cake tends to be very moist - do not under bake. I lean toward 40 minutes.
  8. Allow to cool in pan 10 minutes. Then turn the cake out and allow to cool on baking rack.
Recipe by my BIG FAT grain free life at