Flourless Chocolate Banana Cake
"This gluten-free, grain-free cake is quick and easy healthy dessert for the whole family.
Here's the full recipe: http://www.elanaspantry.com/flourless-chocolate-banana-cake/"
photo by Elanas Pantry
- Ready In:
- 32mins
- Ingredients:
- 6
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 3 large eggs, separated
- 1.23 ml celtic sea salt
- 118.29 ml agave nectar
- 59.14 ml grapeseed oil
- 236.59 ml mashed ripe banana (about 2 bananas)
- 118.29 ml cocoa powder
directions
- In a blender, whip egg yolks, agave and salt on medium for 1-2 minutes.
- Add grapeseed oil and mashed banana and blend for another minute or two.
- Blend in cocoa powder.
- Grease a 9-inch springform pan and pour batter into pan.
- Bake at 350° for 25-30 minutes.
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Reviews
-
Really loved this. I used less agave, but added a bit of chocolate stevia to add some extra chocolate flavor and sweetness there. Also whipped the egg whites and folded them in to add some fluff. Topped with homemade almond butter to serve. -
I made this Flourless chocolate banana cake because I liked the health aspect of the ingredient list. The cake rose very well and looked beautiful. It was full of chocolate and banana flavour however there was an aftertaste of oil that was pretty strong. I'm always interested in trying healthier recipes and I thought this was a good attempt. Thanks for posting. -
This was certainly different, as someone who is not used to either agave syrup or grapeseed oil. But it had a nice banana-chocolate flavor and I enjoyed it. Thanks.
-
This looks incredible. I am experimenting with flourless recipes this week, so I am psyched to add this one to my do-make list. Dallas C Bitchin' Kitchen "Do vegetarians eat animal crackers?"
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
