Banana Cake with Chocolate Chips (Almond Flour)

This easy gluten-free banana cake with chocolate chips is the perfect way to use up overripe bananas. Healthy, paleo friendly and absolutely delicious.

2½ cups almond flour
1 Tbsp. arrowroot or cornstarch
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt
1 tsp. ground cinnamon
1½-2 cups overripe bananas, mashed (~2-3 bananas)
2 eggs
¼ cup butter, melted
2 Tbsp. milk
¼ cup pure honey or maple syrup
1½ tsp. pure vanilla extract
½ tsp. pure almond extract
½ cup chocolate chips, optional

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a cake pan with butter or cooking spray.

In a large bowl whisk together almond flour, arrowroot, baking powder, baking soda, salt and cinnamon.

In a separate bowl mash the bananas with a handheld mixer. Add the remaining ingredients eggs, butter, milk, vanilla extract, almond extract and honey.

Beat mixture until very smooth then add almond flour mixture and mix together with a spatula.

Be careful to not over mix. Scrap sides and bottom of the bowl until no dry streaks of flour remain. Add chocolate chips or other add-ins.

Pour mixture into prepared baking pan. Bake in preheated oven for 30-35 minutes until golden brown and toothpick inserted in the middle comes out clean.