The Pioneer Woman Tasty Kitchen
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Best Ever Gluten-Free Banana Bread Sheet Cake

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Level: Easy

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Description

Naturally sweetened, easy to make, and looks and tastes wonderful!

Ingredients

  • FOR THE CAKE:
  • 4  Large Very Ripe Bananas
  • ⅓ cups Coconut Oil, Melted
  • ¼ cups Plain Yoghurt, Raw And Organic
  • 2  Eggs, Beaten
  • ¼ cups Coconut Sugar
  • 1 teaspoon Baking Powder
  • Pinch Of Himalayan Pink Salt
  • 1 cup Coconut Flour
  • ¾ cups Oats, Blended Into Flour
  • ½ cups Walnuts, Chopped
  • FOR THE ICING:
  • 3 Tablespoons Plain Yoghurt, Raw And Organic
  • 2 Tablespoons Honey, Raw
  • ⅓ cups Walnuts, Chopped, For Topping
  • Ground Cinnamon, For Topping (optional)

Preparation

Preheat oven to 180°C (350°F), grease and lightly flour a square sheet pan.

In a large mixing bowl, mash bananas well with a fork. Stir in melted coconut oil and yoghurt. Stir in eggs, coconut sugar, baking powder and salt.

Stir in flours and chopped walnuts until well combined—don’t over-mix. Spoon batter into the sheet pan and level out with a metal spoon.

Bake in the centre of the oven for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool completely in the pan, on a wire rack, before turning out.

For the icing, in a small bowl, stir yoghurt and honey together to make the icing. Drizzle the cake with icing, scatter with chopped walnuts and sprinkle with cinnamon (optional). Slice into squares and devour!

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