This easy banana cake is gluten-free, dairy-free, fluffy, moist, and perfectly sweet. It's made with ripe bananas, almond flour, and topped with a creamy coconut milk frosting for a delicious treat. Perfect for any occasion!
1: Preheat oven to 350°F and line an 8×8 or 9×9 square baking sheet with parchment paper or grease the dish.
2: In a large bowl, mash the bananas. Whisk in the eggs, maple syrup, and vanilla until smooth.
3: Stir in the almond flour, tapioca flour, baking soda, baking powder, and sea salt until a smooth batter forms.
4: Pour the batter into the prepared dish, then bake for 30-35 minutes until a toothpick comes out clean.
5: Meanwhile, for the frosting, open the can of coconut milk and ensure the thick white part is separated. Whisk together the coconut milk, coconut sugar, cocoa powder, vanilla, and salt until smooth. Chill until the cake cools.
6: Allow the cake to cool completely before frosting, sprinkling with chopped chocolate, slicing, and enjoying!
