4 large overripe bananas, smashed
1 ¾ cups of almond flour
¼ cup of coconut oil, melted
3 tablespoons of maple syrup or 1 cup raisins
1 teaspoon of pure vanilla extract
1 teaspoon of baking powder
1 teaspoon of baking soda
one 14 oz. can of coconut cream
2 tablespoons of maple syrup
Preheat oven to 350°F. Beat the eggs, bananas, coconut oil, vanilla extract, and maple syrup in a large bowl, until the batter becomes fluffy.
Then, sift the baking powder, baking soda, and almond flour in another bowl, and then add the mixture to the previous mixture. Grease a 9-inch cake pan with coconut oil, and pour the batter in it. Bake in the oven for about 45 minutes.
While baking it, whip the maple syrup and the coconut cream with beaters on medium speed, and when done, chill the frosting in the fridge.
The cake must be completely cool before frosting in order not to melt. Carefully spread the frosting over the top, and if you do not frost the whole cake, scoop it on individual slices and keep the rest chilled in the fridge. If you wish, you can decorate the frosting with sliced banana, chopped pistachio nuts, or drizzle in dark chocolate.
The cake is best while still fresh, but you can also keep it in the fridge for up to a few days.