I like to make this grain-free paleo cake when I have too many overripe bananas. Nobody can tell that it is grain and gluten-free! Top it with the Fudgy Coconut Frosting just after it comes out of the oven. Double the batch and bake in a 9x13-inch pan if desired.
Ingredients
        Wet Ingredients
	
	        1          cups      
        mashed  
    
        bananas  
        (about 3 ripe bananas)   
      
	
	        ½          cups      
        melted  
    
        coconut oil  
      
	
	        6          tablespoons      
        coconut sugar  
      
	
	        6          large      
        eggs  
      
	
	        1          teaspoons      
        vanilla extract  
      Dry Ingredients
	
	        ½          cups      
        coconut flour  
      
	
	        ½          cups      
        arrowroot powder  
        (or tapioca flour)  
      
	
	        1          teaspoons      
        baking powder  
      
	
	        ½          teaspoons      
        baking soda  
      
	
	        ¼          teaspoons      
        fine sea salt