Moist & Decadent Almond Banana Cake: Superfood Delicious!
2 large or 3 small/medium ripe organic bananas mashed
1/2 unsweetened organic apple sauce or simply grate a large organic apple to make 1/2 cup
2 cups Almond flour (packed): we like Bob’s Red Mills, Wegman’s Brand or Trader Joe’s
1/2 cup coconut flour (packed): we like Bob’s Red Mills, Wegman’s Brand or Trader Joe’s
1/2 cup ground organic flaxseeds
2 Tablespoons Chia Seeds
3 cage free eggs
1/2 cup plus 2 Tablespoons dark chocolate chips (I like mini chips)
6 Tablespoons almond milk
2 teaspoons vanilla
1 teaspoon (ceylon) cinnamon
1 teaspoon baking soda
1/4 teaspoon pink salt
Pre-heat oven to 350 degrees. set oven rack in middle
To prepare pan: Coat a 8.5x11 loaf pan with coconut oil and line with strips of parchment paper. To line the pan simply cut 2, 4 inch wide by 15 inch long strips and place them in pan (width wise) so that you have @ 4 inches on either side. These will act as handles for you to lift the loaf out and set on wire racks. Set aside.
3. To mix ingredients: combine bananas, apple sauce, almond milk, eggs, vanilla and beat still blended. Combine flours, baking soda, salt, cinnamon and sift or stir till well blended. Add wet and dry ingredients together and stir till well mixed. Fold in 1/2 cup chocolate chips (keep extra 2 Tablespoons aside for topping). Place batter in pan and level. Top with remaining chocolate chips.
Bake at 350 for 45-55 mins or till wooden skewer comes out clean.
Remove cake from pan and set on wire rack and cool for an hour before cutting.