gluten-free baking | banana cake | dessert for two | small desserts
1large banana (smushed)
6 tablespoonsCoconut Sugar
2 tablespoonsButter-infused Coconut Oil* (melted)
1⁄4 cupvanilla dairy-free yogurt (I used SoDelicious)
3⁄4 cupsBob's Red Mill Gluten-free 1:1 Baking flour (or sub all-purpose flour)
1⁄8 teaspoonfine sea salt
1⁄4 teaspoonBaking Soda
1⁄4 teaspoonBaking Powder
2 tablespoonsButter-infused Coconut Oil* (for the frosting)
2 tablespoonsPeanut Butter (for the frosting)
1 1⁄2 tablespoondark cocoa powder (for the frosting)
1 cupPowdered Sugar (for the frosting)
1 tablespoonchocolate cashewmilk (for the frosting, or sub regular milk)
*This is the vegan butter-flavored coconut oil I love.
** Published with permission, from The Countryman Press.
- Preheat the oven to 375 degrees and line a bread loaf pan (3x9) with parchment paepr.
- In a medium-size bowl, smash the banana very well until almost no lumps remain.
- Next, stir in the coconut sugar, egg, and melted coconut oil.Stir very well until blended.
- Add the yogurt and stir until evenly incorporated.
- In a separate small bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- Add the dry ingredients to the bowl of wet ingredients and stir until combined.
- Pour the batter into the loaf pan and bake for 28 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs clinging to it.
- Let the cake cool on a wire rack.
- Meanwhile, beat together all of the frosting ingredients until light and fluffy, adding cashewmilk as needed to make a smooth, spreadable consistency.
- Frost the cake with the dark chocolate peanut butter frosting and top with additional banana slices (optional).
Yields 4 Servings