Ingredients
Instructions
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1.
Preheat oven to 375 F
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2.
Spray an 8-inch round by 3-inch high sides pan with cooking oil and line the bottom with parchment paper circle
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3.
For the banana chocolate topping; sprinkle the bottom of the pan with 1 tablespoon of coconut sugar, layer with banana slices, sprinkle with cocoa, remaining sugar and drizzle with melted butter. Set aside
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4.
For the cake; whisk together flours, baking powder, xanthan gum and salt
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5.
In a separate bowl beat eggs, coconut sugar, and olive oil until creamy. Beat in milk, and vanilla. Add to dry ingredients and stir to combine
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6.
Pour batter over the top of the bananas and scatter with chocolate chunks. Using a knife swirl the chocolate chunks throughout the batter. Bake for 45 minutes
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7.
Remove from the oven and cool for 15 minutes. Using a knife loosen the edges of the cake, then place a plate over the top and flip the pan. Peel off the parchment paper
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