Now this is a real treat!
Bought some organic almond flour at the Farmer's market on Sunday. And we happened to have some ripe bananas that needed to be used up. It was a rainy afternoon, so we couldn't do any gardening. The wood heater was doing its thing and it was cosy. The smell of the cake in the oven was fabulous!
This is another great recipe from Elana Amsterdam's "The Gluten-Free Almond Flour Cookbook". She also has a blog with great recipes - Elana's Pantry - see my blog list to the right.
Here the recipe, but I changed a few things:
3 cups blanched almond flour
1/2 tsp sea salt
1 tsp baking soda
1/4 cup grapeseed oil (I used olive oil)
1/4 cup agave nectar (I used organic honey)
3 large eggs
1 Tbsp vanilla extract (I used rum)
1 cup coarsely chopped dark chocolate (I used 85% dark, but probably only about 1/2 cup, as that was all that was left in the pantry)
1 cup (2 to 3) mashed very ripe bananas
Preheat oven to 180C. Grease cake pan with butter or oil, then dust with almond flour.
Combine almond flour, salt, baking soda and choc chips in a large bowl.
In another bowl, whisk together the oil, honey (agave nectar), eggs and vanilla extract. Then add mashed banans.
Stir wet ingredients into dry. Combine.
Scoop batter into greased cake pan.
Bake for 35 to 45 minutes, until toothpick inserted comes out clean. Let cake cool in pan for 1 hour.
Then eat. Try and only have 1 piece. We didn't. Try, that is. It's very more-ish!