Rich, moist, decadent and scrumptious frosted banana cake. Great make-ahead recipe for serving at a party or brunch, or enjoy it all yourself! (Gluten-free, dairy-free, soy-free, egg-free, nightshade-free, nut-free option, paleo option)
Servings: 12 slices
- 2 ripe bananas, peeled and mashed
- 1-1/2 tsp lemon juice
- 1 cup green banana flour
- 1 cup cassava flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup palm shortening
- 2 Tbsp ground flaxseed
- 5 Tbsp water
- 1-1/2 tsp vanilla
- 1 cup sugar
- 1 cup coconut milk
- 1 tsp lemon juice
- 1 can Simple Mills Vanilla Frosting - OR frosting of your choice
- 1/4 cup walnuts, chopped
Preheat oven to 275 degrees Fahrenheit (no, this is not a typo). Thoroughly mash bananas and 1-1/2 tsp lemon juice in a bowl and set aside. In a small cup or bowl, mix the flaxseed and water. Allow to sit for several minutes until thickened. In a liquid measuring cup, combine coconut milk and 1 tsp lemon juice. Give it a quick stir, then let sit for several minutes.
Meanwhile, in a separate bowl, cream palm shortening and sugar. Then add the "flax eggs" and vanilla, then combine. Mix green banana flour, cassava flour, salt, and baking soda in another bowl. Alternate flour mixture and coconut milk, adding 1/3 at a time, mixing into the palm shortening-sugar mixture. Stir in bananas.
Pour cake batter into a 9x9 baking pan (my glass pan didn't need to be oiled/floured to avoid sticking). Bake at 275 degrees for 1hr and 15 minutes or until a toothpick comes out clean. Then remove from oven and place into the freezer for 1 hour or until cool enough to frost.
Remove from freezer, frost with frosting. Top with chopped walnuts.
May make 1 day in advance. Leftovers store well in the refrigerator for a few days. Leftovers also freeze well.
Nut-free option: omit walnuts
Paleo option: sub suitable solid, granulated sugar, such as maple sugar (flavor/texture may change depending on which sugar used)