OK, so I went to a wedding. It was between a chocolate chip cookie and a moist banana bread. It was wonderful, especially with the cashew cream that really topped off the event.
Yield 1 9-inch cake (about 8-10 servings)
2 1/2 ripe bananas
3 cups of blanched almond flour
1 teaspoon of baking soda
1/2 teaspoon of salt
3 large eggs
1/3 cup of coconut oil, melted, plus more for greasing
1 1/2 tablespoons of vanilla extract
1 tablespoon of apple cider vinegar
1 tablespoon of water
2 tablespoons of raw honey
1 cup of mini chocolate chips
To begin, preheat the oven to 350 degrees and line a 9-inch circular cake pan with parchment paper. Grease it heavily with melted coconut oil.
Puree the bananas in a food processor or blender until completely smooth, about 3 minutes. The bananas should be clump-less and resemble a pancake batter. Set aside.
In a large mixing bowl, combine the almond flour, baking soda, and salt. Mix together with your hands, taking care to break up any big clumps of almond flour.
In a smaller mixing bowl, whisk together the eggs, coconut oil, vanilla extract, apple cider vinegar, water, and raw honey. When well incorporated, add to the bowl with the almond flour and stir with a spatula.
Gently fold in the banana puree into the rest of the batter, then mix in the chocolate chips.
Scoop the batter into the prepared pan and spread to get as even of a layer as possible. Bake until a toothpick comes out clean in the center and the top is golden brown, about 40 minutes. Let cool in the pan for at least an hour (preferably longer) before serving with cashew cream on top.