- Prep Time: 10 mins
- bake Time: 25 mins
- Total Time: 35 mins
Ingredients
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5 very ripe bananas
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¾ cup Anthony’s Goods Coconut Sugar
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¼ cup coconut oil, melted
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¼ cup almond milk
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2 eggs
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1 tsp vanilla extract
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1 ¾ cup Anthony’s Goods Oat Flour
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1 cup Anthony’s Goods Walnut Halves and Pieces, chopped (plus more for topping)
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2 ½ tsp baking powder
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1 ½ tsp Anthony’s Goods Ceylon Cinnamon Powder
Instructions
Bought a bunch of bananas, blinked, and now they’re over-ripe? Don’t throw them out! Put them to good use in this gluten-free recipe.1. Preheat the oven to 350F and line a 9x13 inch baking pan with parchment paper.
2. In a medium bowl, mash the bananas until smooth and whisk them together with the coconut sugar, coconut oil, almond milk, vanilla extract and eggs.
3. In a large bowl, whisk together the oat flour, baking powder and cinnamon until combined.
4. Add the wet mixture to the large bowl and stir to combine. Fold in the chopped walnuts.
5. Pour the batter into the lined tray and smooth the top. Sprinkle with more chopped walnuts.
6. Bake for 20-25 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool before slicing and serving.
