These grain-free mini-banana cakes are barely sweetened and perfect to make if you have ripe bananas needing to be used up! Serve with plain yogurt, coconut whipped cream, or homemade crème fraîche!
Ingredients
⅔ cups
mashed
bananas
(about 2 small)
2 tablespoons
softened
coconut oil
(or softened butter)
2 tablespoons
raw honey
½ teaspoons
raw apple cider vinegar
2 large
eggs
1½ cups
blanched almond flour
(packed)
½ teaspoons
baking soda
¼ teaspoons
fine sea salt
