Ingredients

The following ingredients have 4 Servings
  • 1/4 cup brown rice flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup pumpkin seeds (toasted (or sunflower seeds or other nuts))
  • 1/4 cup ground flax or chia seed
  • 1 Tablespoon Stevia in the Raw
  • 2 Tablespoons coconut oil
  • 2 Tablespoons pure maple syrup
  • 1 cup brown rice flour
  • 1/4 cup ground flax or chia seed (as a binder)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon scant salt
  • 2 medium sized ripe bananas
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla
  • 2 Tablespoons oil
  • 1 teaspoon lemon juice or apple cider vinegar

Instruction

  • Preheat the oven to 350˚ F and spray an 8x8 inch with oil.
  • Prepare the crumb mixture: in a food processor, add the flour, cinnamon, seeds or nuts, ground flax seed, Stevia, coconut oil, and maple syrup. Pulse process a couple times until mixed well and crumbly.  Set aside.
  • In a medium size bowl, whisk together the flour, ground flax seed, baking powder, baking soda, and salt.
  • In a larger bowl, mash bananas well, then mix in the maple syrup, vanilla, oil, and lemon juice or vinegar.  Once mixed well, add in the dry ingredients and mix together.
  • Pour a little less than half the batter into the pan and spread it out. Sprinkle this layer with 1/2 the crumb mixture. Pour the rest of the batter on top of this and carefully spread out. Top the batter with the remaining crumb mixture.
  • Bake in the over for 20-25 minutes or until nicely browned and toothpick inserted in the center comes out mostly clean.
  • Let cake cool in the pan a bit before cutting and serving warm. Enjoy!