Avocado And Banana Cake – Gluten Free
Wow who would of thought that avocado and banana in a cake would be so good! I was really impressed with what came out of this sunday baking session. This is a great recipe to do when you have a bowl full of avocados that need to be eaten. One day they aren’t ready then […]
INGREDIENTS
1/3 cup of crushed nuts/seeds I used crushed almonds, could use flaxseed or LSA 1 cup of coconut/almond flour 1/2 cup chopped walnuts 2 ripe bananas 1 teaspoon baking powder 1 teaspoon baking soda 4 eggs 1/2 teaspoon salt 2 ripe avocado 1/4 cup avocado oil/coconut oil 2 tablespoons honey 1/4 cup coconut milk
Wow who would of thought that avocado and banana in a cake would be so good! I was really impressed with what came out of this sunday baking session. This is a great recipe to do when you have a bowl full of avocados that need to be eaten. One day they aren’t ready then the next day they need to be eaten right away! Make this up and freeze it.
Grease cake tin with some butter or oil
Heat oven to 200 degree C, 375 F.
Place all dry ingredients in a bowl
In another bowl add avocado, oil, honey and eggs. Use a stick whiz or blender to mash. Beat until smooth.
Add the mixture into dry ingredient.
Add in mashed bananas and coconut milk, and stir until combined.
Pour mix into cake tin, place the chopped walnuts on top and bake for 20-25 minutes or until skewer comes out clean.
