FLOURLESS BANANA CAKE
A healthier banana cake made in ONE bowl and covered in a dark chocolate frosting. The perfect way to use up those over ripe bananas!
Foto: The Recipe CriticIngredients
- 1 cup ripe mashed bananas, (2 large)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup coconut oil
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup lightly packed brown sugar
- 1 ½ cups old fashioned oatmeal
- ¾ cup semisweet chocolate chips (or nuts)
- ½ cup semisweet chocolate chips
- 3 tablespoons almond milk
- 1 ½ cups powdered sugar
Steps
Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 x 2-inch baking dish with parchment paper.
In a large bowl, combine 1 cup ripe mashed bananas,1 large egg, 1 teaspoon vanilla extract, and ¼ cup coconut oil Whisk until combined.
Stir in 1 tablespoon cornstarch, ¼ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon ground allspice. Stir until completely combined.
Add 1 ½ cups old fashioned oatmeal to a blender and blend until it resembles flour. Stir the blender oats and ½ cup lightly packed brown sugar into the banana mixture.
Fold in ¾ cup semisweet chocolate chips or nuts.
Bake for 25-30 minutes or until a fork when inserted comes out clean. Be careful to not overbake as it will make this cake less tender and less flavorful. Allow to cool before frosting the cake.
In a microwave-safe bowl combine ½ cup semisweet chocolate chips and 3 tablespoons almond milk. Microwave in bursts of 15 seconds, stirring for 15 seconds in between until the chocolate is completely melted.
Whisk in 1 ½ cups powdered sugar. Start with 3/4 a cup and add as needed.
Cover and refrigerate the frosting for at least 30 minutes.
Cover the completely cooled cake with the frosting.
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