One of my girlfriends has a great food blog where she regularly posts yummy recipes. I asked what her favorite recipe is for this time of year and she shared this great Coconut Banana Cake Recipe with me. Check out more of Chelsy’s recipes on her blog Mangia!
Going Bananas for Banana Cake!!!
B-A-N-A-N-A-S!
I could just eat the mashed bananas right out of the bowl…i just need some peanut butter!
Preparing the batter
The cake before being baked
And after…
I just couldn’t resist…more deliciousness
Whoa Baby! Look at that cake!
Picture Perfect…The End!
Coconut Banana Cake with Walnuts (Gluten-Free)
Ingredients:
3 c. blanched almond flour
1/2 tsp. salt
1 tsp. baking soda
1/4 c. grapeseed oil
1/4 c. agave nectar
3 large eggs
1 Tbs. vanilla extract (I used Mexican vanilla)
1 c. (2 to 3) mashed very ripe bananas
1/2 c. coconut
1/4 c. chopped walnuts
Instructions:
1. Preheat the oven to 350 F.
2. Spray a 9-in cake pan with non-stick cooking spray.
3. Using an electric mixer, combine the almond flour, salt, and baking soda.
4. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, and vanilla extract.
5. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
6. Fold in bananas, walnuts, and 1/4 c. of the coconut.
7. Pour the batter into the prepared cake pan.
8. Sprinkle the remaining 1/4 c. of coconut on top of the cake.
9. Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 1 hour, then serve.
MANGIA!!!
