Cake beats bread.
So why are we making so much banana bread when we could pop it into a cake pan and just bake it into a cake?
This Banana Bread Cake is delightfully moist and shows well, especially with the extra banana added to the top. Mash. Mix. Pour. Bake. Enjoy!
Happy eating,
~Monique
Chocolate Chip Banana Bread Cake
⅓ cup melted coconut oil
½ cup maple syrup
2 eggs
1 cup mashed ripe bananas (about 2 large bananas)
¼ cup milk of choice or water (yes, water works!)
1 tsp vanilla
½ tsp ground cinnamon
½ tsp pink salt
1 tsp baking soda
1 ¾ cups 1 to 1 gluten free flour (regular flour works great too!)
½ cup extra’s: chopped walnuts or pecans and chocolate chips
optional: 1 banana to decorate the top
Preheat the oven to 350 degrees, grease a cake pan. NOTE: I used a 7×11″; if you use a more typical 9.5×12″ cake pan, it will be slightly flatter and may cook a little quicker.
Mash the bananas in a large bowl. Soften the coconut oil (pop into a microwave for 20 seconds) and stir into the bananas along with the eggs, maple syrup, vanilla, milk or water, cinnamon and salt.
Stir in the flour and baking soda. Then fold in the extras.
Pour the batter in into the greased cake pan. Slice the additional banana lengthwise into 3 slices, push the slices into the top of the cake.
Bake until the edges are browned and toothpick inserted into the center comes out clean, about 40 mintues.
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