Holy delisciousness! The warming spices and all the wonderful ingredients that you will taste in every bite is out of this world.
1-1/2 cups gluten free (Namaste)
2 teaspoon Plant collagen
Tocos,pea protein, Tremella,
LucUma,Vanilla & Aloe Vera
1 stick (1/2 cup) unsalted butter at room temperature
1/2 cup of Avo or coconut oil
1/4 cup maple syrup
2 large eggs, room temperature
1 teaspoon baking soda
3/4 teaspoon ground cardamom
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
3/4 teaspoon salt
1 cup mashed very ripe bananas, from 2-3 bananas
1/2 cup Nancy’s whole fat yogurt or Sour cream
1 teaspoon vanilla
1/4-1/2 cup of Allergy free - chocolate chips (optional )
Preheat oven to 350 F degrees. Grease a 9 x 9 inch cake pan with butter and sprinkle with gluten free flour. (I use Namaste GF flour usually.)
In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl as necessary.
In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt. Add to the butter mixture and beat gently until just combined. Add bananas, yogurt or sour cream and vanilla and mix on low speed until just combined.
Pour batter into prepared greased pan and bake until deep golden brown and toothpick inserted into center comes out clean, 60-70 minutes.
Let rest in pan for about 10 minutes, then turn out onto rack to cool completely.
Use chocolate chips tempered down to add extra decadence. Pour into batter and use a knife or a toothpick to create swirls. Have fun.
Let me know if you try this recipe what you think in the comments and follow my IG @tiinas_table for more recipes and healthful information.