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. 

Rhubard Crisp

Another spring favorite in our house. If anyone has extra rhubarb they always know where to drop it off....







Ingredients:
1 pound fresh rhubarb cut into 1 inch pieces (4 cups)
1 cup sugar
1/4 cup flour
1 t. cinnamon

Topping:
1 cup flour
1 cup brown sugar
1/2 cup oatmeal
1/2 butter, melted but not hot



Preheat oven to 375 degrees. In a large bowl combine rhubarb with sugar, 1/4 cup flour and 1 teaspoon of cinnamon. Transfer into 4 individual baking dishes or one larger baking dish.

In another bowl combine flour,brown sugar, oatmeal, and butter. Mix well and sprinkle over rhubarb. Bake for 35 minutes, until topping is golden brown and rhubarb is tender. Serve with vanilla ice cream. Makes 4 servings.

Sour Cream Coffee Cake

My mom gave me this recipe when I was first married, 30 years ago. It's been a while since I have made it. It's surprising how many favorite "lost" recipes I've found since doing this blog. This is a great breakfast treat with a large cup of coffee or tea.


Ingredients:

topping
3/4 cup walnuts chopped
3/4 cup sugar
1 1/2 t. cinnamon

cake
3/4 cup margarine or butter
1 1/4 cup sugar
3 cups flour
1 1/2 cups sour cream
3 eggs
1 1/2 t. baking powder
1 1/2 t. baking soda
1 1/2 t. vanilla

Combine topping ingredients and put to side. Beat margarine with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients. Beat until well blended.

Grease a 10 inch tube pan. Spread 1/2 batter in pan and sprinkle with half of the nut mixture evenly over batter. Spread remaining batter over nut mixture and end with remaining nut mixture. Bake in 350 degree oven for around 60-65 minutes. Cool completely in pan.