Blender cakes are the best. Like these gluten-free banana bars, this recipe comes together quickly in a blender with no extra sugar. The oats help thicken the batter, and create an ideal combo of cakey and fudgy texture with ingredients that make you feel great.
Line a 9x9 square pan with parchment paper and preheat the oven to 350°F.
Combine the bananas, maple syrup, egg, cinnamon, vanilla, salt, and tahini in a blender and pulse until smooth. Add the baking powder, baking soda, almond flour, and oats and pulse again until the mixture is smooth. It’s a relatively thin batter.
In a small bowl, whisk together the swirl topping ingredients: vanilla paste, salt, cinnamon, maple syrup, and tahini. Taste and adjust as necessary.
Pour the batter into the prepared pan. Drizzle the swirl on top, then use a knife or spatula to create a marble pattern.
Bake for 28-30 minutes, until the cake springs back slightly when you touch it. Let cool slightly before cutting.
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