Gluten-free. Low in sugar. Not too sweet, but sweet enough. The secret is definitely using overripe bananas. This is a very moist cake. Great for breakfast with a dollop of Greek or coconut yogurt. Great for a midday treat or for dessert with a scoop of coconut ice cream or coconut whipped cream.
Before serving, I like to place it under the broiler or in the toaster oven to reheat and toast. And then a drizzle of honey on top or a spread of homemade apple butter (recipe on blog) would be heavenly.
1 ½ cup overripe bananas, mashed
¼ cup honey
1/3 cup extra virgin olive oil
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp gluten-free baking powder
3 cup almond flour
3 T chia seeds
1 just ripe banana, peeled sliced lengthwise
Preheat oven to 350 degrees. Line a 12x14in loaf tin pan with parchment paper.
In a large mixing bowl, combine the mashes bananas, eggs, honey, olive oil. Vanilla, cinnamon, baking powder and lemon juice. Then add the almond flour and chia seeds and mix well.
Spoon the batter into the prepared loaf tin. For decoration, cut the extra banana in half lengthwise and then place, cut sides up, on top of the batter. Bake in oven on the middle shelf for 1 hour to 1 hour and 10 minutes depending on your oven.
**This is a very moist loaf, a toothpick or skewer may not come out clean when checking to see if it’s done. But, if the center feels firm then remove from oven and allow to cool completely before turning out and removing from the baking paper.
To serve, I like to put slices of the banana loaf back under the hot broiler or toaster oven. Once browned or toasted, remove from the oven and place on plates and serve with a dollop of Greek yogurt, sliced toasted almonds and toasted coconut and a good drizzle of honey on top of all.