Prep time: 20 minutes
Cooking time: 25 minutes
Yields: 8 people
Ingredients:
Wet Ingredients:
- 10 dried dates, pitted
- 3 medium-sized ripe bananas
- 1/3 cup maple syrup
- ¼ cup virgin coconut oil, melted
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup chickpea flour
- 1 cup almond meal
- ¼ cup tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
Directions:
- Preheat oven to 350°. Lightly grease an 8×8 inch glass baking dish.
- Place dates in a large bowl and cover with boiling water to soften.
- Drain dates, add bananas and mash both together so that chunks remain (I use a potato masher).
- Add maple syrup, melted oil, lemon juice, and vanilla and whisk to combine.
- In a separate bowl, whisk together all of the dry ingredients.
- Add dry ingredients to bowl with banana mixture and fold gently to combine, making sure not to over mix.
- Pour into prepared baking dish and bake for 25-30 minutes (depending on your oven) or until toothpick inserted in center comes out clean.
- Remove from oven, place on rack and cool completely before slicing.
Notes:
This is a gluten-free cake that rivals any banana bread made with wheat flour. It is absolutely delicious.
Credit: Adapted from Clean Start by Terry Walters