Most of us love Banana cake, but why? Maybe because it sounds healthier than other baked stuff. We usually call it bread, and not cake.
What could be another reason behind it?
The ingredients are easy to find and are cheap, right?
Now, what if we tell you we are going to share a recipe that will just get you the goodness of bananas, and you won’t have to use flour, milk, or sugar to make your favorite bakery product. In short, you won’t have to worry about weight gain!
Let’s check out an easy and quick recipe for a perfect dessert:
The banana cake recipe without flour, sugar, or milk:
Banana Cake
- 4 large mashed overripe bananas
- 1 ¾ cups of almond flour
- A ¼ cup of melted coconut oil
- 4 eggs
- 3 tbsp of maple syrup or 1 cup raisins
- 1 tbsp of baking soda
- 1 tbsp of baking powder
- 1 tbsp of pure vanilla extract
Coconut Frosting
- one 14 oz. can of coconut cream
- 2 tbsps of maple syrup
Preparation:
Preheat oven to about 350°F. Mix bananas, eggs, coconut oil, vanilla extract, and maple syrup until you get a smooth batter. Then, use a separate bowl, sieve baking soda, baking powder, and almond flour. Beat the dry ingredients into the wet ingredients.
Grease a pan and make a coating of oatmeal over it. The next step would be to pour the batter in it and bake it at about 350°F for 40 to 45 minutes.
While you bake the cake, whip coconut cream, and maple syrup together with beaters, then chill the frosting by putting it into a fridge.
By now, the cake must be cool, so you don’t have the risk of getting your frosting melted. If you want, you can put some sliced banana on the frosting, or pour some honey or sprinkle some dark chocolate.
Please note that the cake tastes the best while it’s fresh. You can refrigerate it for a couple of days to allow it to attain room temperature before serving.
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