Ingredients
Scale
- 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
Instructions
- Preheat oven to 350 degrees F. Oil a 9 inch cake pan, I used round, but why not use square if you want?
- 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.
- 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.
Notes
Recipe adapted from Ella Quittner via Food52
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes