1⅓ cups overripe bananas, mashed, about 3 medium bananas
⅓ cup coconut sugar
¼ cup Artisana Almond Butter
¼ cup coconut oil, melted
1 tsp vanilla extract
2 Tbs flax meal
2 cup blanched almond flour
2 Tbs coconut flour
1 tsp baking soda
1 tsp baking powder
½ tsp sea salt
1 tsp cinnamon
For the ganache
⅓ cup Three Trees Almond Milk
2 Tbs Artisana Almond Butter
Preheat oven to 350F. Grease a 8×8” pan with coconut oil and/or line with parchment paper.
Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Using a hand mixer, add almond milk, coconut sugar, nut butter, coconut oil, vanilla extract, and flax meal, stirring to combine.
Add almond flour, coconut flour, baking soda, baking powder, salt, and cinnamon. Stir until combined. Fold in chocolate chunks.
Pour into the pan. Add a sliced banana and/or more chocolate chips on top.
Bake for 35 to 45 minutes, or until a knife comes out clean and the top of the cake springs back when pressed.
Once done, let cool in the pan for 20 minutes and then remove from pan and place on a wire rack to cool completely before slicing.
For the ganache, place the chocolate in a bowl with the nut butter, if using. Heat the milk until it begins to simmer and then pour over the chocolate, making sure it’s all submerged. Let it sit for about 3 to 5 minutes until the chocolate is melted, and then whisk to combine. Spread the ganache all over the cooled banana cake.