I love being in the kitchen, but I'm not a baker.

I love experimenting when I'm cooking and creating - trying new flavors, ingredients, spices, cooking methods, etc... but when it comes to baking there can be this added pressure to be precise (which isn't always my style).

I know for a lot of passionate bakers the precision and the intricacy is what makes it so special, so beautiful and ultimately so delicious - I'm in awe of their skills. Nevertheless, I do love creating, and I do love knowing exactly what goes into the making my of food, and into my body. My dessert menu consists of flavors I love - chocolate, cinnamon, caramelized apples - with a healthy twist, and minimal effort and cook (lol I mean bake) time. If any of this sounds like you, read on and enjoy!

What You'll Need:

-4 ripe bananas
-1/3 cup of pure maple syrup
-3 eggs
-1/4 cup of olive oil
-3 cups of almond flour
-2 tablespoons of coconut flour
-2 tablespoons of unsweetened cocoa powder
-1 teaspoon of baking powder
-1/4 cup of chocolate chips

I did eyeball a lot of the above (read my intro again for why) - and honestly it came out beautifully! I love this kind of baking.

How-To:

1. Preheat the oven to 400F

2. In a greased pie pan (10.25 inch), put the peeled bananas and smash them with a fork.

3. Add the maple syrup, eggs and olive oil and whisk it together.

4. Add the almond flour, coconut flour, cocoa powder, and baking powder.

5. Whisk it all together in the pan until it becomes a unified mixture.

6. Spread it evenly and decorate your choice of toppings.

7. Bake it in the oven on 400F for 20-25 minutes depending on the oven

As a final step I topped the cake with chopped walnuts and shredded coconut. Everyone loved it, and it pairs so well with some vegan vanilla ice cream!