Low Sodium Paleo Almond Flour Banana Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Low Sodium Paleo Almond Flour Banana Cake

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Ingredients

9 servings

For the cake

3 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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1 tsp baking soda
½ tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 medium ripe bananas, mashed (about 1 ¼ cups)
3 large eggs
¼ cup maple syrup
¼ cup coconut oil, melted and cooled
1 tsp vanilla extract
1 tbsp apple cider vinegar

For the frosting

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
2 tbsp maple syrup
½ tsp vanilla extract

For serving

1 medium banana, sliced, for serving (optional)

Instructions

1
Place the unopened can of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream separates and solidifies at the top.
2
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.

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