Cinnamon Date Banana Bread Pudding Cake. Gluten/Grain/Refined Sugar Free!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 cup almond flour
  • ¼ cup cassava flour
  • ¼ cup arrowroot starch
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon (1/2 tsp. if you like less cinnamon flavor)
  • 1½ tsp. xanthium gum
  • 2 large eggs
  • 3 large ripe bananas plus 1 for slicing
  • ¼ cup date sugar (can sub all coconut sugar)
  • ⅔ cup coconut sugar
  • ¼ cup date nectar (I use D'Vash)
  • 1 stick lactose free butter/ghee (I used Green Valley Organic Lactose Free Butter)
  • 1 cup chopped pitted dates
Instructions
  1. Pre-heat oven to 350 degrees and grease and line loaf pan with parchment paper and set aside.
  2. In a large bowl combine all the dry ingredients and whisk to combine and set aside.
  3. In a separate medium bowl mash the bananas until mostly smooth and no large chunks remain. Add the eggs and vanilla extract and whisk to combine.
  4. In the bowl of a stand mixer fitted with paddle attachment cream the butter and sugars until fluffy and incorporated, about 3 to 4 minutes. Add the date nectar and combine. Add the banana and egg mixture and combine. Slowly mix in the dry ingredients until just incorporated. Stir in the copped dates.
  5. Pour the batter into prepared loaf pan and smooth over to make even. Slice the remaining banana into thin slices and place on top and in the middle of batter. Sprinkle with a little date or coconut sugar.
  6. Place in the oven on middle rack and bake for 50 to 60 minutes until toothpick inserted comes out clean. Let cool in pan on wire rack for at least 30 minutes before removing.
  7. Serve warm or at room temperature. Store left overs covered in the fridge for up to 3 days. Gently re-heat in the microwave before serving.
  8. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/09/08/cinnamon-date-banana-bread-pudding-cake-gluten-grain-refined-sugar-free/