Gluten-free Coconut Banana Cake
Ingredients:
2 whole eggs
5 egg whites
1 cup coconut flour
1/2 teaspoon baking soda
1 teaspoon baking powder
Coconut sugar 2 tablespoon
4 ripe bananas
¼ teaspoon fragrant mix of pan roasted(equal measures of-star anise, cloves, cinnamon, cardamon, dry ginger)
1 teaspoon vanilla extract
¼ teaspoon salt
Ice with powdered sugar mixed with softened coconut oil
Directions:
Beat the whole eggs and egg whites until very frothy and set aside.
Blend the 4 bananas to a fine paste, preferably in a blender, and incorporate the coconut sugar, vanilla extract, and fragrant mixture.
Sift together the coconut flour, baking powder, baking soda, and salt; add the frothy eggs and bananas and fold together until thoroughly incorporated.
Bake in an 8-inch pan lined with parchment for 40 minutes at 375 degrees F, making sure it is fully cooked and an inserted toothpick comes out clean.
For the frosting, beat together 2 tablespoons of softened coconut oil with 1 cup of powdered sugar and top with shredded coconut.
Serve with your favorite cup of coffee or chai!
This recipe is gluten-free, has a very soft texture, and is very airy. The beating of the egg whites and whole eggs and the sifting of the flour add to this texture and should not be skipped. With the ripened bananas, there is no need for too much sugar. This recipe has been a delight for my household ever since we went gluten free, and we love to frost with cacao and coconut sugar as well that blends beautifully with the coconut-flavored cake. As always, I wish that you keep your health in the center of your focus and live long and strong!
