There’s nothing like homemade banana cake! The aroma will warm your home, and you can enjoy this paleo treat with the whole family! It's gluten-free, dairy-free and much lower in carbs compared to standard banana cake.
Dry Ingredients:
2 cups almond flour
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
Wet Ingredients:
4 extra ripe bananas, mashed
4 eggs
1/3 cup olive oil
1/2 cup maple syrup
2 tsp vanilla extract
Instructions:
Preheat the oven to 350°F
Mix the dry ingredients together in a large bowl.
Use a blender to blend all the wet ingredients together.
Combine the dry and wet ingredients in a large bowl until smooth.
Fold in 1 cup of chopped walnuts.
Scoop the batter into 12 cupcake wrappers in a cupcake tray (fill each wrapper until 2/3 full) and pour the remaining batter into an 8×8 glass baking dish
Bake the cupcake wrapper-filled tray for 25 minutes.
Bake the baking dish for 30-35 minutes.
Enjoy!
Rajsree Nambudripad, MD
