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Paleo Vegan Banana Brownie Cake

  • Total Time: 1 hour 50 minutes
  • Yield: 8-10 servings 1x


  • 2 tablespoons olive oil, plus more for pan
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1/3 cup carob or cocoa powder
  • ¾ cup creamy almond butter
  • ½ cup pure maple syrup
  • 1 ¾ cups mashed bananas, plus one whole banana sliced neatly lengthwise
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees F. Oil a 9 inch cake pan, I used round, but why not use square if you want?
  2. In a large bowl, whisk together oil almond butter, maple syrup, bananas, and vanilla until well combined. Stir in almond flour, baking powder, salt, and carob or cocoa powder.
  3. Pour into the prepared pan and top with the banana slices, cut side up, pressing them in gently. Bake 1 hour to 1 ½ hours until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs, but not batter. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months, thaw in the microwave about 1 minute.


Recipe adapted from Ella Quittner via Food52

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes