Soft. Oooey. Gooey. Moist. Delicious. Addicting.
When you need a Super Simple Gluten-Free Cake, this is it. It eats like a dewy banana bread.
It saves well in a seal container, but I recommend serving this Banana Bread Cake while warm, topped with ice cream.
Happy Eating,
~Monique
Super Simple Banana Bread Cake
2 ripe bananas, mashed (mine were frozen so may add a bit more moisture to the dough than a fresh banana. You may want to decrease the flour by a tablespoon or two for the moistest result.)
1/2 cup nut butter (I used Kirklands Mix Nut Butter)
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup oat flour*
1/4 cup chopped dark chocolate (I used Hu Gems)
1/4 cup walnuts or preferred nuts
Directions:
Preheat oven to 350 degrees. Line a 9×9 baking pan with parchment paper (be sure the paper covers the bottom and the sides.
Stir together the nut butter, vanilla and maple syrup. Mash in the bananas lightly. Add the flour and baking soda. Stir in the chocolate and nuts.
Bake for ~30 minutes until the edges begin to brown and pull away from the sides; the middle will feel denser, but soft. Remove from oven, allow the Banana Bread Cake to cool slightly.
Note*: Whole oats work too, the texture is more chewy. I preferred the oat flour. If you only have oats, pour them into a blender or food processor and pulse to break them down to a flour.
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