Cinnamon Banana Cake with White Chocolate Frosting

Preheat the oven to 350 F (175 C) and line an 8 x 8 inch baking tray with parchment paper; set aside. To a blender, add the banana, avocado oil, coconut sugar, cashew milk, and vanilla extract, then blend until smooth. Pour the blended mixture into a mixing bowl. Add the gluten-free flour, almond flour, cinnamon, baking powder, baking soda, and a big pinch of salt. Mix everything until just combined. Pour the batter into the prepared baking pan and bake for 18 minutes or until browned and lightly cracking around the edges. Remove from the oven and allow to cool completely before removing from the pan. For the icing: Add white chocolate chips, coconut butter, and water to a saucepan and cook on the lowest heat, stirring constantly. If the icing is too thick, add 1 tablespoon of water at a time until the desired consistency is reached. Remove from heat as soon as it’s blended and spread across the cooled cake evenly. Place the cake in the fridge to firm up the icing quickly. Enjoy!