What do you get when you eat a banana cake with chopped walnuts and dark chocolate chunks? A dang taste of heaven in your mouth! What’s more exciting is that this gluten-free full of rich banana-y flavor is deliciously good that it’ll keep your taste buds wanting more.
So if you have some soft, brown, and mushy bananas in your kitchen, don’t be so quick to toss them. Overripe bananas are packed with antioxidants. It’s all the more perfect to make this recipe that is extremely beneficial to your body and at the same time can make you instantly a happy eater!
- Preheat oven to 350 degrees. Prepare a loaf pan with parchment paper. I used two 8 1/2″ x 4 1/2″ pans.
- In a medium mixing bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, add ripe bananas and mash well with a fork. Make sure that the bananas are as well blended into a puree, and there are no visible large lumps.
- Add agave nectar, honey, applesauce, and vanilla extract. Mix well. Once the dry ingredients are incorporated, add the toasted nuts and dark chocolate chunks.
- Evenly distribute the batter into two loaf pans. If you only have one loaf pan, pour half and save the rest to bake later. Bake for 45 minutes, until a toothpick comes out clean.
- Cool for 15 minutes before removing from pans to wire racks.
Sift or whisk together all the dry ingredients.
Add the remaining ingredients. Mix well until combined and smooth.
Pour the batter into a loaf pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 15 minutes in the pan and then turn out onto a wire rack to cool completely.
Dust the top with icing sugar and sprinkle chopped walnuts.
Treat yourself to a slice of gluten free banana cake while it is still warm.