Ingredients

3 large- or 5 medium-sized ripe bananas (brown & spotty), ~1 1/2 to 2 cups mashed
1 1/2 cups cashew milk (or plant milk of choice) with 1 tbsp lemon juice mixed in
3/4 cup coconut oil
3 large eggs (preferably free range)
2 tsp vanilla
1 1/2 cups coconut sugar

2 cups cassava flour (spooned and levelled)*
1/2 cup coconut flour (spooned and levelled)
1/2 cup potato flour (spooned and levelled)
2 tsp baking soda
1 tsp baking powder
1/2 – 1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

1 cup chocolate chips

Method

1. Heat oven to 350°F.
2. In a large mixing bowl, mash bananas with a fork. It’s okay if there are chunks!
3. Whisk cashew buttermilk (cashew milk with lemon juice mixed in), coconut oil, eggs, vanilla, and coconut sugar into the mashed bananas until well combined.
4. In a separate, smaller mixing bowl add in remaining, dry ingredients except for chocolate chips.
5. Add dry ingredients into wet ingredients a bit at a time while whisking. You may need to swap to a spatula or wooden spoon once all of the dry ingredients are added to make sure everything is well combined.
6. Add in chocolate chips, and stir gently until they are evenly distributed.
7. Grease two (2) cake pans. Distribute the batter evenly between the two pans.
8. Bake for 35-40 minutes, or until a knife inserted into the centre comes out without any wet batter on it.
9. Allow to cool before enjoying.

Notes:

1. *The spooning and levelling method of measuring dry ingredients is very important when using starchy, gluten-free ingredients, as they can pack more easily. Loosen the flour or starch you will be scooping, spoon it into your measuring cup until their is is over-filled (without pressing it down!), then run a knife across the top of the measuring cup to level off the excess flour. I advise you to level off over your flour container or a plate, as this can be messy and you don’t want to accidentally put the excess into your batter!
2. You can always add in chopped nuts (walnuts are my favourite), dried fruit (raisins are popular, but dried dates are my favourite), or coconut flakes as a substitute for chocolate chips if you are not a fan of chocolate or can’t find a suitable version for your dietary needs. These can also all be added in together! I would not use more than 2 cups total of add-ins, and stick to dry goods to make sure the texture of the batter isn’t affected.
3. Enjoy with your favourite dairy-free ice cream, coconut chantilly cream, or your favourite icing. I love to eat this cake as is since it is already so moist and flavourful on its own!