A super simple homemade Paleo Banana Cake with Chocolate Ganache Frosting this AM. Grain-free, gluten-free, dairy-free, and garbage-free. Yields one 9x9 cake.
3 ripe bananas
1½ tsp vanilla extract
3 Tbsp maple syrup
2½ cups blanched almond flour
½ cup arrowroot flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1½ cup baking chips (I like Hu)
½ cup unsweetened almond milk (sub with your choice of nut milk)
Line a 9x9 baking pan with parchment paper and preheat your oven to 350º. In a food processor, pulse the bananas, eggs, vanilla extract, and maple syrup until smooth throughout. Add in your almond flour, arrowroot flour, baking soda, baking powder, and salt; pulse to combine. Pour the batter into your prepared pan. Bake for 30-35 minutes, until golden brown. When a toothpick comes out clean, remove it from the oven and set aside to cool on a wire rack.
In a small bowl add the baking chips and nut milk. Microwave this in 30-second intervals to melt - careful not to scorch the chocolate. Add more almond milk as needed. Once you’ve reached your desired consistency layer this onto our cake and begin to frost. Slice and enjoy!