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