This tasty banana cake is not only grain-free, it's also vegan! Thank goodness for flax eggs! They are a great substitute for the real thing in recipes that call for one or two eggs.
I came up with this recipe because I was craving banana bread. This cake fit the bill - it has a nice banana flavor and isn't too sweet. It also has a tender and moist crumb! I like having this for breakfast or a snack.
Like many paleo baking recipes, this can also be made in the food processor. Makes clean up a lot easier!
3 tablespoons ground flax seed
1/4 cup water
1 very ripe medium banana, peeled and sliced (about 3/4 cup)
1/2 cup olive oil
1/4 cup tahini
2 teaspoons apple cider vinegar
2 tablespoons honey
1/4 cup almond flour
1/4 cup tapioca starch
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped nuts/seeds
1-1/2 cups shredded unsweetened coconut
Preheat oven to 350F.
Combine the flax and water in the food processor. Let stand for 5 minutes to thicken.
Add banana, oil, tahini, vinegar, and honey to flax mixture. Cover; process until smooth.
Add almond flour, tapioca starch, cinnamon, baking soda, and salt to banana mixture. Pulse to incorporate.
Add nuts and coconut to mixture. Pulse until a batter-like consistency forms.
Spread mixture in an 8"x 8" square baking dish lined with parchment.
Bake for 30-35 minutes or until a wooden pick inserted in the center comes out clean.
Let cake cool on a rack before cutting.
Yields: 16 2-inch squares
Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake squares and reheat them in the microwave or oven.