Gluten-Free, Chocolate Chip, Banana Cake
Servings: 24
Preparation Time: 20 minutes
Ingredients:
- 3 medium ripe bananas, fork mashed
- 1/4 cup + 1 tablespoon honey or maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons almond milk (or milk of choice)
- 2 eggs, (large)
- 1 tablespoon vanilla extract
- 1 3/4 cups gluten-free flour blend*
- 1 teaspoon baking soda
- 2 heaping teaspoons cinnamon
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Directions:
Preheat oven 325 degrees F. Lightly grease an 8 x 11-inch baking dish.
In a medium mixing bowl, combine masked banana, maple syrup, oil, milk, eggs, and vanilla with a whisk.
In a second bowl combine, flour, baking soda, cinnamon, xanthan gum, and salt. Pour the dry ingredients onto the wet ingredients and whisk until combined. Stir in chocolate chips.
Pour batter into the oiled pan. Bake for 30–35 minutes until cake passes the toothpick test. Let cool completely in pan on wire rack before slicing. Eat after slicing, refrigerate, or freeze.
*You can make your own gluten-free flour mix. Here’s one recipe:
Gluten-Free Flour Mix:
- 1 cup brown rice flour
- 1/2 cup coconut flour
- 1/4 cup cornstarch
- 2 tablespoons tapioca flour/starch
- 1 1/2 teaspoons xanthan gum
Mix all ingredients together until well blended. Use as directed.
Recipe and photo submitted by Rosella, Chesterland.
