This flourless banana chocolate coconut cake is a rich, tropical dessert that’s naturally sweetened by bananas and full of dark chocolate flavor.

Scale

1 ½ cups almond flour

½ cup cocoa powder

¼ cup shredded coconut

1 tsp baking powder

½ tsp baking soda

3 ripe bananas

3 eggs

¼ cup coconut oil

¼ cup maple syrup

1 tsp vanilla

½ cup dark chocolate

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1. Preheat oven to 350°F and line pan.

2. Mix dry ingredients.

3. Mash bananas and mix wet ingredients.

4. Combine and fold in chocolate.

5. Bake 30–35 mins.

6. Cool and serve.

Use ripe bananas for best flavor. Store leftovers in fridge up to 5 days.