A warm, naturally gluten‑free ginger molasses cake with almond flour and ripe banana—a cozy, spiced treat perfect for any day.

Scale

1 medium ripe banana, mashed

2 large eggs

¼ cup molasses

2 tbsp maple syrup or honey

1 tsp vanilla extract

1½ tsp ground ginger

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

½ tsp baking soda

1 cup almond flour

2 tbsp ground flaxseed (optional)

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

2. Mash banana; whisk in eggs, molasses, syrup, vanilla.

3. Sift spices with salt and baking soda; stir in almond flour and flaxseed.

4. Fold dry into wet until just combined.

5. Bake 25–30 minutes until toothpick clean.

6. Cool in pan 10 minutes, then transfer to rack to cool completely.

Use very ripe banana for natural sweetness.

Sift spices to avoid clumps.

Moistens and flavors more deeply if rested overnight.

Freeze slices wrapped individually for easy future treats.