Banana cake without flour, sugar or milk, but with an unforgettable taste, which offers the fluffiest coconut frosting you have ever tried. Also, you don’t need to worry about weight gain, this the perfect alternative for people who love eating cake in the evening.
This cake is a healthy dessert that you and your family can enjoy whenever you feel good about eating. Easy and quick to make, a perfect dessert rich in vitamins and minerals from the bananas.
Here is the banana cake recipe without flour, sugar, or milk:
- Banana Cake
- 4 large overripe bananas, smashed
- 1 ¾ cups of almond flour
- A ¼ cup of coconut oil, melted
- 4 eggs
- 3 tablespoons of maple syrup or 1 cup raisins
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of pure vanilla extract
- Coconut Frosting
- one 14 oz. can of coconut cream
- 2 tablespoons of maple syrup
Preheat oven to 350°F. Mix the eggs, bananas, coconut oil, vanilla extract, and maple syrup until the batter is smooth. In a separate bowl, sift the baking powder, baking soda, and almond flour. Beat the dry ingredients into the wet ingredients.
Grease a pan and coat it with oatmeal. Then pour the batter in it, and bake it at 350°F (180°C) for 45 minutes.
While baking it, whip a coconut cream and maple syrup together with beaters on medium, when done, chill the frosting in the fridge.
The cake must be completely cool, so there is no risk of melting the frosting. Now that your cake is no longer hot, frost it or dole out individual portions of frosting per slice. If you wish, you can decorate the frosting with sliced banana, sprinkled with chopped pistachios, or drizzled with honey syrup. Or, drizzle in dark chocolate for extra decadence.
The cake is best while still fresh, but you can also refrigerate for a couple of days, just allow to come up to room temperature before serving.