Cinnamon Swirl Banana Bread Skillet Cake (vegan, gluten-free, refined sugar free)
It's like cinnamon roll meets banana bread meets cake. This dessert is healthy, decadent, cinnamony, and so delicious.
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Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 3 large, very ripe bananas
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1 1/4 cup oat flour
- 1 cup almond flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Cinnamon Swirl
- 1/4 cup applesauce
- 1/4 cup coconut sugar (or brown sugar)
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F. Grease a 10 inch cast iron skillet (or similar size 8-10 inches should work) with coconut oil.
- In a large bowl, make the flax egg by mixing the ground flaxseed with the water. Set aside to thicken for 5 minutes.
- In a medium bowl, add the oat flour, almond flour, baking soda, baking powder, cinnamon, and salt. Whisk until well combined.
- To the bowl with the flax eggs, add the ripe bananas and mash until smooth. Add the melted coconut oil, vanilla, and maple syrup. Whisk until well combined.
- Add the dry ingredients to the wet. With a spatula, stir until combined, careful not to over mix! Pour batter into the cast iron skillet.
- Make the cinnamon swirl by combining the applesauce, coconut sugar, and cinnamon in a small bowl. Put dollops of the cinnamon mixture all over the top of the batter. Lightly swirl it in the batter with a knife or toothpick.
- Bake for 30 minutes or until a toothpick comes out clean. Let it cool for 30 minutes before eating. Enjoy!
Servings: 8