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