This fluffy coconut flour banana cake is gluten-free and dairy-free, and bursting with banana flavour! The infusion of mashed bananas into the cake batter makes for a cake with a fluffy, tender crumb and a delicious banana taste.
Preheat the oven to 350°F/180°C.
Line an 8-inch (or 6x3inch) round baking pan with parchment paper and set aside.
In a bowl whisk together the coconut flour, baking soda, and salt.
Now add the eggs, mashed bananas, coconut oil, maple syrup and vanilla and mix everything together with a whisk or hand mixer until there are no more lumps remaining.
Pour the batter into the prepared loaf pan. Bake the cake in the preheated oven for about 45 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow the cake to cool completely before serving.
Optionally, you can top the cake with whipped coconut cream and fruit like blueberries.
*sugar-free maple flavored syrup can be substituted