• 1 cup banana puree from 2-3 ripe bananas
• 2 eggs
• ¼ cup melted butter
• ¼ cup honey
• ¼ cup granulated sugar of choice
• 1 teaspoons vanilla
• 2 cups oat flour
• 2 teaspoons GF Flour
• 2 teaspoons baking powder
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ⅔ cup chocolate chips

Icing:

• ¼ cup softened butter
• 30groom temperature cream cheese
• 1 teaspoon vanilla
• 1-1 ½ cups powdered sugar

Method:

• Preheat the oven to 180 Fahrenheit.
• Line an 8×8 inch baking pan with parchment paper and set aside.
• Add your ripe bananas to a blender and blend until smooth. You can mash them, but I find the texture of the cake is best with pureed banana instead of mashed.
• Measure out 1 cup and add to a mixing bowl with all wet ingredients.
• Mix with an electric mixer until well combined.
• Add in the dry ingredients, aside from the chocolate chips, making sure to spoon and level the flour.
• Mix until smooth, then fold in the chocolate chips.
• Transfer to your prepared pan and bake for 22-30 minutes or until a toothpick comes out clean.
• Remove from the oven and let cool in the pan for 15 minutes, then lift out onto a wire rack to finish cooling.
• Meanwhile, beat together the softened butter and cream cheese for 2-3 minutes. Add in the powdered sugar followed by the vanilla until smooth and creamy.
• If it's too thick, add a splash of milk, if you want it thicker, add more sugar.
• Once the cake has cooled, add the frosting on top and enjoy!