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Banana Snack Cake


Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min. 


  • 3 large bananas , mashed (about 1 3/4 cup mashed)

  • 1 cup nut or seed butter, I prefer sunflower seed butter by Once Again (I use the unsweetened & unsalted)

  • 1/2 cup cassava flour, Anthony’s 

  • 1/2 cup blanched almond flour, Anthony’s

  • 3 large, pastured eggs

  • 1  teaspoon baking soda

  • 1/2 teaspoon sea salt

  • 1 teaspoon Ground vanilla bean, I use Wilderness Poet’s

  • 1 teaspoon ground cinnamon

  • 3/4 cup Lily’s, stevia sweetened, chocolate chips (can be replaced with nuts)

  • Ghee or coconut oil , for greasing the pan

  • Salt to taste, if using nut butter that is already salted.

*chocolate chips and nuts optional


  1. Preheat the oven to 350F and generously grease a 9-inch by 13-inch baking dish with butter or coconut oil. 

  2. In a large bowl, use a pastry cutter or large fork  to mash the bananas as smoothly as possible, though it's okay if there are still a few clumps. Add in the nut butter, eggs, flours, baking soda, salt, vanilla, and cinnamon and stir well, creating a runny cake-like batter. Fold in the dark chocolate chips, if using.

  3. Pour the batter into the greased baking dish and use a spatula to spread it evenly across the bottom of the pan. Bake at 350F until the top is golden and the center is firm, about 30 minutes. Allow the cake to cool in the pan completely before cutting and serving.

  4. This cake is moist, so for best shelf life store it in the fridge for up to 2 weeks. (I think you could probably store it at room temperature for 2-3 days, but I prefer to keep things in the fridge to be on the safe side!)

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