Gluten-Free Chocolate Banana Cake with Coconut Flour

Make this gluten-free coconut flour chocolate banana cake, soft, moist, and naturally sweetened with bananas, no extra sugar needed.

Prep Time: 15

Cook Time: 30

Resting Time: 10

Servings: Square

Preheat the oven to 180 Deg C or 356 Deg F
Grease a 8-inch square cake pan with butter and flour, and line it with parchment paper. One can skip the flour and just use butter and parchment paper.
½ teaspoon Butter, ½ teaspoon Coconut Flour
In a small bowl, melt the butter.
6 tbsp Butter
Once melted, cool slightly to just warm, and add in the sifted cocoa powder.
½ Cup Cocoa Powder
Mix well until combined. Let the mixture cool slightly.
In a separate bowl, mash the bananas well.
3 Large Bananas
Add this to the butter, and cocoa powder mixture.
Mix and keep it aside.
In a separate bowl, whisk in the egg
5 Large Eggs
Add in the vanilla extract and mix.
1 teaspoon Vanilla Extract
Add this to the banana, butter, and cocoa powder mixture.
Mix it so that there are no lumps.
Now, sift the Coconut flour, baking powder, and salt.
½ Cup Coconut Flour, 1 teaspoon Baking Powder, ½ teaspoon Salt
Fold everything into a smooth, lump-free batter.
Pour batter into prepared pan.
Garnish with bananas and nuts.
1 Large Banana, 1 tablespoon Nuts
Bake the cake in a preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven onto a wire rack after 10 minutes.
Cool completely before slicing.
Enjoy

1 Cup = 235 ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Oven time varies for baking; do check after 25 minutes.
Be sure to use gluten-free cocoa powder and gluten-free baking powder if you are allergic to gluten.