So much deliciousness throughout, not only the chocolate fudge banana topping but there are chunks of melted chocolate throughout…more
Ingredients
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1 cup almond flour
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3/4 cup white rice flour
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1/4 cup sweet sorghum flour
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1/3 cup GF arrowroot flour/starch
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2 tsp. GF baking powder (preferably aluminum-free)
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1/2 tsp. Xanthan gum
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1/4 tsp. Himalayan fine salt
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2 large eggs, at room temperature
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1/2 cup coconut sugar
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1/3 cup extra virgin olive oil
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3/4 cup milk
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1 tsp. Pure vanilla extract
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2 oz. roughly chopped GF chocolate
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For chocolate banana topping:
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2 Bananas, sliced to about 1/4-inch thick circles
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2 Tbsp. Coconut sugar, divided
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2 Tbsp. Pure Cocoa Powder
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2 Tbsp. Unsalted butter, melted
Steps
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Preheat oven to 375 F Spray an 8-inch round by 3-inch high sides pan with cooking oil and line the bottom with parchment paper circle
For the banana chocolate topping; sprinkle the bottom of the pan with 1 tablespoon of coconut sugar, layer with banana slices and sprinkle with cocoa, remaining sugar and drizzle with melted butter. Set aside
For the cake; whisk together flours, baking powder, xanthan gum and salt -
In a separate bowl beat eggs, coconut sugar, and olive oil until creamy. Beat in milk, and vanilla. Add to dry ingredients and stir to combine
Pour batter over the top of the bananas and scatter with chocolate chunks. Using a knife swirl the chocolate chunks throughout the batter. Bake for 45 minutes -
Remove from the oven and cool for 15 minutes. Using a knife loosen the edges of the cake, then place a plate over the top and flip the pan. Peel off the parchment paper
