2-3 ripe bananas
1 apple, peeled and cut into small chunks (or two pots of unsweetened applesauce)
2 c gluten-free flour (I like brown rice for this, as it’s got a nice nuttiness that goes well with the bananas)
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/3 c coconut oil (or any other sweet or neutral oil)
1 c agave
Put the bananas and apple in a food processor and blend until smooth. Add the rest of the ingredients and blend until smooth. I mean, or you could pour the fruit into a bowl, and sift in the dry ingredients, mix the rest of the stuff in, but I’m too lazy to dirty another bowl, and it all fits in the food processor, so why not? Pour into a greased cake pan and bake at 350 degrees for 50 minutes to an hour, until a toothpick comes out clean when you stick it in the middle.
I’m normally not into gluten-free sweets or pastries. They always turn out bland, dry, and crumbly. However, this recipe is actually quite moist and springy, like the real thing! I think it’s all the eggs. I’m sure if you made this recipe with wheat flour, sugar, and butter, it’d be delicious, too, but if you’re celiac or just trying to avoid foods with a high glycemic index, try this out! You could totally add walnuts or pecans, too, for extra flavor.