For those who are gluten intolerant, this gluten-free banana cake recipe is a must-try. It's made with almond flour and coconut flour instead of wheat flour, making it a healthier and more nutritious option. The cake is moist, fluffy, and has a subtle nutty flavor. To make this cake, you will need ripe bananas, almond flour, coconut flour, eggs, honey, coconut oil, baking powder, and vanilla extract. Mix all the ingredients together, pour the batter into a greased cake pan, and bake in the oven for 30-35 minutes. Serve with a dollop of whipped cream or a sprinkle of chopped nuts on top.
