This turned out really well, and I am really happy with it. It has a very nice texture...similar to a custard. It was really simple too. I would recommend serving this with a dollop of whipped cream. Not Chantilly cream-which is sweetened with sugar and usually has some vanilla. No, just plain cream whipped to a medium peak. The cake is sweet enough to hold it's own without added sugar.
Flourless Banana Zucchini Cake
1 Banana, mashed
1 small Zucchini, grated
2 1/2 Tbsp Coconut Oil, softened (Spectrum brand works for me)
1 whole Egg
1/4 Cup Agave Nectar
1 tsp Baking Powder
1 Tbsp Cinnamon
Splash of GF Vanilla
Sprinkle of Demerara Sugar (Sugar in the Raw)
Preheat oven to 350 f. Mix all ingredients together EXCEPT for the Demerara sugar. Mix well. Pour into a greased 6" cake pan with a parchment circle on the bottom. This will help to prevent it from sticking. Bake for approx 20-25 minutes or until it is solid and not jiggly. Check it after about 15 minutes just to be sure...I have a convection oven and am at a high altitude, so you will want to watch it a little because your baking time could be slightly different. Once out of the oven, sprinkle the demerara sugar over the cake and let it cool for about 10 minutes before de-panning. Eat up!!!