Chocolate Ganache Banana Cake

Preheat your oven to 350°F (175°C) and grease a cake pan. In a mixing bowl, use a hand mixer to beat together the mashed bananas, eggs, maple syrup, melted coconut oil, coconut sugar, almond butter, and vanilla until the mixture is smooth. Gently fold in the almond flour, gluten-free flour, baking soda, cinnamon, and a pinch of sea salt, stirring until the batter is smooth. Transfer the batter to the prepared cake pan and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

To make the chocolate ganache, combine the powdered sugar, unsweetened cocoa powder, creamy almond butter, non-dairy milk, and a pinch of sea salt in a bowl. Beat all ingredients with a hand mixer on high speed until smooth and creamy. Once the cake has cooled completely, frost it evenly with the prepared chocolate ganache. Let the frosted cake cool completely again before slicing and serving.