Banana Cake -- vegan, free of gluten and cane sugar

There are banana eaters in this house. I am not one of them. Occasionally, they let some bananas slip through the cracks. When this happens, and we end up with a very brown, very ripe banana sitting on the counter, I freeze it. The banana eaters in this house quite like banana bread and banana cake in all its incarnations. This one is delicately imbued with ceylon cinnamon and vanilla, and uses chia seeds, almond flour, and coconut flour.

ingredients:

2 1/2 cups mashed OVERRIPE bananas

1/2 cup coconut oil

2 tbsp lemon juice
1 tsp ceylon cinnamon

1/2 cup coconut sugar
1/4 cup finely ground chia seeds

1/2 tsp sea salt
1 tbsp vanilla extract

1 cup almond flour
1 cup coconut flour

2 tsp baking soda


extra coconut sugar for sprinkling on top. I went crazy and used around 3 tbsp ...

directions:

1. combine the ingredients in the order listed
2. I used a hand blender to puree but you can do it how you like. Fork?
3. scoop the (thick) batter into a square silicone pan (I used a 9 inch) and flatten and smooth
4. sprinkle the top of the cake with plenty of coconut sugar before baking
5. bake at 345 for 60 minutes