Author Notes: This chocolatey banana confection sits firmly between cake and brownie. It's delightfully tender, fudgy and dense, and chock-full of banana. The best part? It's made from ingredients I typically eat for breakfast—almonds, bananas, coconut oil—plus a few innocuous ones, like unsweetened cocoa and baking powder. This recipe was featured in, The Fudgy Banana-Brownie Cake You Can Eat for Breakfast. —Ella Quittner
Makes: 1 9-inch cake
Prep time: 10 min
Cook time: 1 hrs 30 min
tablespoons coconut oil, melted, plus more for greasing the pan
cups almond flour
teaspoon baking powder
teaspoons kosher salt
cup Dutch-processed cocoa powder
cup almond butter, unsweetened (if oil is separated, stir to combine before using)
cup maple syrup, plus more for drizzling
cups roughly mashed bananas (about 4 bananas), divided, plus one whole banana
pinch flaky salt
- Preheat the oven to 350° F. Line a 9-inch springform pan with parchment paper, and grease the bottom and sides thoroughly with melted coconut oil.
- In a medium bowl, whisk together almond flour, baking powder, kosher salt, and cocoa powder.
- In a stand mixer or by hand with a whisk, thoroughly combine almond butter, coconut oil, maple syrup, and half the mashed bananas. Add about a quarter of the dry ingredients, and mix to integrate. Add the remaining dry ingredients about half at a time, mixing and then scraping down the sides with a spatula after each addition. Add the other half of the mashed bananas, and mix to combine.
- Scrape the batter into the greased pan. Slice the remaining banana into three strips lengthwise, and make a pattern on top of the batter. Gently drizzle the banana slices on top with maple syrup, and sprinkle them with a pinch of flaky salt each. Place into oven and bake until the cake is puffed up and the center looks set, about 1 hour 30 minutes. Let rest for 45 minutes before serving.
- This recipe is a Community Pick!