A quick and easy grain-free cake that's naturally sweetened with only banana! 🍌 🍌🍌
This snack is nothing fancy, but what I love about it is that it is EASY to make (only 3 main ingredients!), has no added sugars, and is packed with protein (eggs & nut/seed butter).
A great “go to” when you have a sweet craving, or just need a little something to tide you over until your next meal.
3 large bananas , mashed (about 1 3/4 cup mashed)
1 cup nut or seed butter (I used almond butter)
3 large eggs
3/4 teaspoon baking soda
1/4 teaspoon salt (omit salt if your nut butter has salt)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 cup dark chocolate chips (optional)
I also threw in some chopped pecans, but any nut would work (optional)
Butter or coconut oil, for greasing the pan
Preheat the oven to 350F and generously grease a 9-inch by 13-inch baking dish with butter or coconut oil.
In a large bowl, use a fork to mash the bananas as smoothly as possible, though it's okay if there are still a few clumps. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a runny cake-like batter. Fold in the dark chocolate chips, if using.
Pour the batter into the greased baking dish and use a spatula to spread it evenly across the bottom of the pan. Bake at 350F until the top is golden and the center is firm, about 30 minutes. Allow the cake to cool in the pan completely before cutting and serving.
This cake is moist, so for best shelf life store it in the fridge for up to 2 weeks.