Gluten-Free Coconut Banana Cake With Walnuts

• 3 cups blanched almond flour/meal
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda
• 1/4 cup grapeseed oil
• 1/4 cup agave nectar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup (2 to 3) mashed bananas
• 1/2 cup shredded coconut
• 1/4 cup chopped walnuts

1. Preheat the oven to 350 F.
2. Spray a 9-in cake pan with non-stick cooking spray.
3. Using an electric mixer, combine the almond flour, salt, and baking soda.
4. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, and vanilla extract.
5. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
6. Fold in bananas, walnuts, and 1/4 c. of the coconut.
7. Pour the batter into the prepared cake pan. Sprinkle the remaining coconut on the cake.
8. Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 1 hour, then serve.

blanched almond flour, salt, baking soda, grapeseed oil, nectar, eggs, vanilla, bananas, shredded coconut, walnuts

Taken from food52.com/recipes/12499-gluten-free-coconut-banana-cake-with-walnuts (may not work)