Gluten-Free Banana Cream Pie Cake

This gluten-free Banana Cream Pie Cake tastes great because it is sweet, cool, and creamy. This rich dessert is great for any event because it is made with healthy things like ripe bananas, coconut cream, and almond and coconut flour.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 3 ripe bananas, mashed
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 2 cups coconut cream, chilled
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Sliced bananas, for topping
• Toasted coconut flakes, for garnish

Instructions:

Preheat oven to 350F 175C

Grease a 9-inch round cake pan and line with parchment paper

In a large bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt

Add melted coconut oil, mashed bananas, almond milk, and vanilla extract to the dry ingredients

Mix until well combined

Pour the batter into the prepared cake pan and spread it evenly

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven and let the cake cool completely

In a mixing bowl, whip chilled coconut cream with maple syrup and vanilla extract until fluffy

Spread the whipped coconut cream over the cooled cake

Top with sliced bananas and toasted coconut flakes

Refrigerate for at least 1 hour before serving to allow the flavors to meld together

Slice and enjoy