Grain-free, dairy-free Banana Cake III.

By now you have probably figured out that I love any baked good that has to do with bananas. That's obvious here, where I made some great banana cake with almond flour, and here, where I made a different version of it instead with soaked oats and coconut flour. Both recipes are very good. I also seem to be obsessed with brownies, but that is another story. Can you handle another version?

I think so.

You can see cinnamon specks!

I've been wanting to make a version of banana cake like this for a long time. Grain free and no dairy, but not lacking in flavor. Some of you readers can't eat any dairy, or live a Primal/Paleo lifestyle. You should be able to enjoy banana cake too. In my own life also, I have discovered that grains really aren't necessary in the human diet. I feel better without them. Believe me, you certainly won't miss them in this recipe!

Banana Cake III (three?!)

1 1/4 - 1 1/2 cup ripe ripe bananas (I used one normal/large banana and two small)

6 large real eggs

1/4 cup raw honey

1/4 cup coconut oil (I did not melt mine since it was soft, but not liquid)

1/2 cup coconut flour (I did not sift, mine was closer to packed)

1 Tbsp cinnamon

1 tsp baking powder

1/2 tsp sea salt

To make your banana cake:

1. In a small bowl, puree bananas, coconut oil, raw honey, cinnamon and salt, together with a hand blender.

2. Last, add the baking powder and coconut oil, switch the attachment to the whisk and blend together. The batter should come together nicely, hold it's shape, but still be fluid and not stiff.

3. Grease your favorite 8x8 pan with a small bit of coconut oil.

4. Pour in the batter and smooth out the top.

5. Place immediately into a preheated 350 degree oven (I confess I am not sure if my school's oven is convection or regular), and bake for about 30-40 minutes, until golden and springy when touched.

6. Let cool before slicing and eating. For refridgerator storage, cut into squares and wrap individually with plastic wrap and store in a large plastic baggie.

Look at that texture!

I confess that I ate probably a 1/4 cup of the batter raw before the oven. It was too good! When I tried it straight out of the oven though, I wasn't quite a fan. Something was missing. But I decided to let it "age" a little bit (think the fridge overnight) and then see how it tasted. Some things are better a few hours later. After it had some time to rest and chill out, I really like the results. It is definitely cakey! That's a hard texture to acquire in gluten free baking. It also holds together very well and is not crumbly. You can really taste the banana and the cinnamon. For those of you who are averse to coconut, do not worry, this cake does not have a strong coconut flavor. In the end, I recommend letting this cool or eating it the next day for the maximum flavor and "enjoyableness." It made a scrumptious breakfast for several weeks :)

*This version is inspired by these recipes: Original Banana cake, Banana cake II, and Coconut Flour Orange cake @ Nourishing Days.

Try it out and let me know what you think! But try not to eat half the pan yourself. Believe me, I was tempted and I have good self control.