Fudgy Vegan Banana-Brownie Cake You Can Eat for Breakfast

Directions

1. Preheat the oven to 350° F. Line a 9-inch springform pan with parchment paper, and grease the bottom and sides thoroughly with melted coconut oil.
2. In a medium bowl, whisk together almond flour, baking powder, kosher salt, and cocoa powder.
3. In a stand mixer or by hand with a whisk, thoroughly combine almond butter, coconut oil, maple syrup, and half the mashed bananas. Add about a quarter of the dry ingredients, and mix to integrate. Add the remaining dry ingredients about half at a time, mixing and then scraping down the sides with a spatula after each addition. Add the other half of the mashed bananas, and mix to combine.
4. Scrape the batter into the greased pan. Slice the remaining banana into three strips lengthwise, and make a pattern on top of the batter. Gently drizzle the banana slices on top with maple syrup, and sprinkle them with a pinch of flaky salt each. Place into oven and bake until the cake is puffed up and the center looks set. Start checking around 50 minutes, but depending on the ripeness of the bananas and consistency of almond butter you use, it could take up to 80 minutes. Let rest for 45 minutes before serving.