Another recipe that is gluten and dairy free…and protein packed, and very tasty!  Rob, Alisa and I enjoyed in the morning as it is a healthy way to start the day.  Eggs, bananas, almond flour…dark chocolate.  All good!  The kids didn’t love this one I think because I used bitter chocolate, but I imagine semi-sweet chips would change that a bit.  Just don’t expect a buttery rich cake.  Obviously.  But it is good, and fits the bill especially if you are sensitive to gluten.  I have to make next time John is over and truly see if it passes the test.  I’ll keep you posted…in the meantime, enjoy!

chocolate chip banana cake (from The Gluten Free Almond Flour Cookbook by Elana Amsterdam):

3 cups blanched almond flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup grapeseed oil
1/4 cup agave nectar
3 large eggs
1 tablespoon vanilla extract
1 cup coarsely chopped dark chocolate (she suggests 73 percent – but again for kids or for sweeter flavor go semi-sweet)
1 cup (2 to 3) very ripe bananas (mashed)

Preheat oven to 350 degrees.  Grease a 9 inch pan with grape seed oil and dust with almond flour – or use a parchment or foil liner.

In a large bowl, combine the almond flour, baking soda, and salt.

In a medium bowl whisk together the grape seed oil, agave nectar, eggs and vanilla extract.

Pour the wet ingredients into the dry and gently stir to combine.  Fold in the chocolate and mashed bananas and then pour into prepared pan.

Bake for 33-43 minutes – but check often and try not to over bake as usual!

Let the cake cool in the pan then serve.


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