I am amazed at how something so simple, that even I can bake, is so rich, moist and delicious!
I made a Gluten Free Banana Chocolate Chip Cake yesterday and am soooo … happy that I did.
The recipe is by Elana Amsterdam
and is in her book “The Gluten free Almond Flour Cookbook”. I mentioned this book a few weeks ago when I was talking about “expanding my flour horizons …”
You can see in the picture how lovely everything works together and it doesn’t need a topping. I also think there is the perfect amount of sweetness to go with a hot coco, coffee or tea. The recipe uses grapeseed oil, which I think is the key to the very moist, buttery taste. It also uses agave, eggs, sea salt, vanilla, 2-3 very ripe bananas, dark chocolate and of course blanched almond flour. I used Enjoy Life
semi sweet chips and was surprised by the tiny little morsels. Don’t let the size of these rich chocolate chips fool you the best part is that they are dairy, soy and gluten free. By now you know me, I love the fact that those words are clearly marked on the front of the package! I am a big fan of these little chocolate chips and look forward to using them in more recipes in the future.