I think my family might just be part monkey. We ADORE bananas at our house. We eat them with breakfast, lunch, snacks, dinner, and desserts. I always have bananas in my fruit bowl at some stage of sweetness – when they get speckled brown is when I begin to bake. Did you know that you can use bananas as an egg replacer in some baking? Now, I recommend this only if you want a banana flavor in the baked goods you are making. Bananas are an excellent source of potassium, vitamin C, and fiber. They are an excellent way to boost your energy prior to exercise, help soothe the gut, and taste great! We love peanut butter and banana sandwiches, bananas and nuts topping our breakfast cereal, bananas in smoothies…this list could go on and on, but we LOVE banana desserts, including this cake! It is moist and slightly dense with a perfect banana flavor. The chocolate icing takes this cake to the next level of deliciousness. We devoured this cake! Enjoy!
3 medium very ripe bananas, cut up and mashed into puree
1/2 cup applesauce
1 tablespoon vanilla extract
1/3 cup grapeseed oil
2 tablespoons maple syrup
1 1/2 cups coconut sugar
2 cups gluten-free flour blend
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon sea salt* (if your flour blend has no salt)
2 teaspoons xanthan gum* (if your flour blend has no xanthan or guar gum added)
Add in last:
Egg Replacer for 2 large eggs (I used Neat Egg)
Preheat oven to 350 degrees F. Prepare a Bundt cake pan by rubbing a little oil in it – if your pan is nonstick, you can skip this step.
Place the banana puree into a bowl. Add the applesauce, vanilla, Grapeseed oil, maple syrup, and coconut sugar. Beat well.
In a separate large bowl, measure and combine your dry ingredients (Use a whisk to do this).
Add the wet ingredients into the dry mix, and beat for two minutes.
Make your Egg Replacer; add it to the batter and beat to combine.
Pour the batter into the prepared Bundt pan and bake in the center of a preheated oven for 40 to 50 minutes until done. Check the center for doneness with a wooden pick. The cake should be firm, and may appear slightly golden brown at the edge, yet still be moist inside.
Cool the cake on a wire rack before releasing it from the pan (by placing a serving plate on top of the cake pan and turning it upside down onto a plate).
2 cups organic powdered sugar
1/4 cups cocoa powder
1/4 cup coconut milk or almond milk
Whisk powdered sugar and cocoa powder together in a bowl. Add in milk a drizzle at a time to achieve the right consistency you are looking for. Drizzle over cooled cake.