Gluten-Free Banana-Almond Cake
This is one of my favorite desserts. It’s gluten-free and packed with protein and potassium. It’s rich but with minimum guilt – sweetened with agave nectar versus white sugar. You can make your own almond flour in a heavy-duty blender or food processor. Try it out:
3 cups almond flour
3 eggs, beaten
1/4 cup melted butter (or butter substitute)
1/2 cup agave nectar
1 teaspoon baking soda
2 mashed bananas (extra-ripe)
Mix all ingredients. Pour into a buttered baking pan (I use olive oil). Bake at 350 degrees F (180 degrees C) until top springs back when touched – about 40 minutes. I sometimes top it with a scoop of really thick banana smoothie to serve as ice cream. That’s simple to make as well – one frozen banana, 1/2 cup rice milk, dash of cinnamon and vanilla extract.
Copyright Teresa Kay-Aba Kennedy | Images: Pexels.
Teresa Kay-Aba Kennedy is a Harvard Business School-trained Strategist, Award-winning Author, Master Coach, Certified Holistic Health Counselor, Yoga Teacher and Activist. She is Founder & CEO of Power Living and creator of Elder Dignity. Selected as a World Economic Forum Young Global Leader, her mission is to help individuals harness their mind/body to activate their Highest Self while collectively creating a more just and sustainable world.
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