Chocolate chip banana cake

This recipe comes from the cookbook " The gluten-free almond flour cookbook".  This cake is so good, that even my non gluten- free friends loved  it. Perfect recipe to use over-ripe bananas.  If you want a simple banana cake, eliminate the chocolate.

Ingredients:

3 cups blanched almond flour

1/2 tsp sea salt

1 tsp baking soda

1/4 cup grapeseed oil

1/4 cup agave nectar

3 large eggs

1 tbl vanilla extract

1 cup  coarsely chopped dark chocolate

1 cup (2-3) mashed very ripe bananas

Directions:

Preheat oven to 350 degrees. Grease a 9 inch cake pan with grapeseed oil and dust with almond floor.

In large bowl, combine the almond four, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cook in the pan for 1 hour, then serve.