This spice cake is a favorite I pull out in the fall. Make sure you use very ripe bananas, the heavily spotted ones! You'll know they're ready for baking when you don't want to peel and eat them;)! #dessert #paleo
½ cup melted butter
½ cup maple syrup
4 mashed, ripe bananas (about 2 cups)
1 cup coconut flour
1 cup tapioca flour
2 teaspoons baking soda
2 tablespoons pumpkin spice (or 2 teaspoons cinnamon, 1 teaspoon powdered ginger, 1 teaspoon nutmeg, 1 teaspoon ground cloves)
Preheat oven to 325℉. Lightly Grease a 1.9 quart oven size pan.
In a large bowl, whisk together butter and maple syrup, then whisk in the over ripe bananas and eggs.
In another large bowl, whisk together the flours, baking soda and spices.
Whisk the dry ingredients into the wet ingredients, and mix until thoroughly combined.
Pour the batter into the load pan.
Bake until the edges turn golden brown and the center of the cake is cooked through, around 50 minutes to an hour. Let the cake cool before removing from the pan.