Lee’s Banana Birthday Cake
Banana bread. Banana cake. What’s the difference?
Last night we went out with our friends Debbie and Mike. They are quite the non-profit duo. Debbie founded the timely and super innovative Wellness Initiative, while Mike runs Progress Now. Two cutting edge organizations out to make the world a better place. What could be cooler?
Here’s what. Their son Lee will celebrate his first birthday next week. And they have another little one due any day now! We talked about children and of course, my favorite topic delicious, healthy food. They asked if I had any ideas for their son’s birthday cake and told me that little Lee loves bananas.
Here’s what I came up with. Bake it in a loaf pan and it’s delicious healthy banana bread; bake it in a cake pan and it’s delicious, healthy banana cake. Either way, enjoy!
3 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup grapeseed oil
3 eggs, whisked
1 tablespoon vanilla extract
2 bananas (about one cup) mashed
- In a large bowl, mix together almond flour, salt and baking soda
- In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas
- Mix wet ingredients into dry
- Place batter in either a cake pan or two small (7×4 inch) loaf pans
- Bake at 350 degrees for 40 minutes
- Remove from oven and allow to cool
Serves 12
Serve plain or topped with cream cheese frosting.
Enjoy this delicious gluten-free, dairy free banana bread plain or indulge with some cream cheese frosting for a super rich dessert. Either way, happy birthday!
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Subscribe by Email to elanaspantry.com:Posted on October 21, 2007 in desserts by Elana
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