Banana Daiquiri Cake

Ingredients

• 1 cup amber agave nectar
• 3/4 cup canola oil
• 4 large eggs
• 6 ripe bananas
• mashed
• 2 teaspoons vanilla extract
• 2 cups barley flour
• 1 3/4 cups oat flour
• 2 teaspoons baking soda
• Pinch of sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• Rum Cream Cheese Frosting (see page 110)
• Toasted coconut or chopped walnuts
• for garnish (optional)

Instructions

1. Preheat the oven to 325F.
2. Lightly oil two 9-inch cake pans with canola oil spray and lightly dust with flour.
3. Line a cupcake pan with 6 paper liners and fill any empty cups half full of water to prevent scorching.
4. In a large bowl, using an electric mixer on medium speed, cream the agave nectar, canola oil, eggs, bananas, and vanilla extract.
5. In a separate bowl, combine the barley flour, oat flour, baking soda, salt, cinnamon, and nutmeg.
6. Add the flour mixture to the banana mixture and blend on low speed until just combined.
7. Pour the batter into the prepared pans and bake the cake layers for 35 to 40 minutes, and the cupcakes for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove from the oven.
9. Let cool in the pans for 5 to 10 minutes, then cool completely on cooling racks.
10. Frost with the cream cheese frosting.
11. Sprinkle some toasted coconut or walnuts over the cream cheese frosting for extra nutty flavor and texture if desired.