Flourless Banana Cake
A delicious gluten-free dessert that combines ripe bananas and chocolate for a moist and flavorful treat.
Ingredients
Main Ingredients
- 1 cup ripe mashed bananas (about 2 large bananas) Use very ripe bananas for the best flavor.
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup lightly packed brown sugar
- 1 ½ cups old-fashioned oatmeal Blend until it resembles flour.
- ¾ cup semisweet chocolate chips (or nuts) Optional for added flavor.
Optional Frosting
- ½ cup semisweet chocolate chips For frosting, melted.
- 3 tablespoons almond milk
- 1 ½ cups powdered sugar
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 x 2-inch baking dish with parchment paper.
- In a large bowl, combine 1 cup of ripe mashed bananas, 1 large egg, 1 teaspoon of vanilla extract, and ¼ cup of coconut oil. Whisk these ingredients until well combined.
- Stir in 1 tablespoon of cornstarch, ¼ teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground allspice. Mix until everything is fully combined.
- Add 1 ½ cups of old-fashioned oatmeal to a blender and blend until it resembles flour. Then, stir the blended oats and ½ cup of lightly packed brown sugar into the banana mixture.
- Fold in ¾ cup of semisweet chocolate chips or nuts to give extra flavor.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a fork inserted into the cake comes out clean.
- Allow the cake to cool before frosting it.
Frosting
- To make a simple frosting, melt ½ cup of semisweet chocolate chips and mix with 3 tablespoons of almond milk and 1 ½ cups of powdered sugar. Spread it over the cooled cake.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.