I made this cake a couple of weeks ago because I had three ripe bananas and didn’t know what to do with them.
I liked the look of Genius Kitchen’s Best Banana Bread recipe, but I didn’t have any flour, and anyway, I needed it to be gluten-free. I fancied adding coconut palm sugar, as it’s slightly healthier and a whole lot tastier than regular sugar.
The experiment turned out so well, that I wanted to share it with you.
Enjoy – and please let me know if you make this recipe!
This is a useful dairy free, sugar free and gluten free banana cake recipe, as it can also be nut-free if you leave out the walnuts! Some gluten-free cakes are dry, but not this one. It keeps well for several days, but it’s moreish – I’ll be surprised if it lasts that long!
This recipe is adapted from Genuis Kitchen’s Best Banana Bread recipe.
- ½ cup coconut oil, plus more for brushing the loaf tin – melted
- ½ cup sugar
- 1 generous tsp vanilla paste
- 3 ripe bananas – mashed
- 2 eggs – medium
- 1½ cup dessicated coconut – whizzed up in a food processor
- 2½ cup oats or gluten-free oats – whizzed up in a food processor
- 1 heaped tsp gluten-free baking powder
- ½ cup walnuts – optional
- ½ tsp ground nutmeg or cinnamon – optional
- 1 pinch sea salt
Preheat oven to 180ºC.
Grease and line your loaf tin if necessary – I use silicone which doesn't need either.
Melt the coconut oil and, with an electric whisk, beat with the coconut sugar and vanilla paste.
Add the eggs and mashed bananas and combine well.
Tip in your coconut and oat ‘flours’, plus the gluten-free baking powder, and continue to beat.
Add a tiny pinch of fine sea salt.
If you want to add ground spices such as nutmeg (highly recommended!) at this point, you can.
Fold in your walnuts, if using, and pour the batter into your cake tin.
Bake for around 45-50 minutes, or until a skewer comes out clean.
Leave to cool for as long as you can resist it – and serve!
I use my ancient electric beater for all my cake mixes; I find that it helps get air into gluten-free recipes.
I use dessicated coconut that I’ve powdered in a food processor rather than coconut flour, because I find coconut flour difficult to bake with. It seems to suck the moisture out of my cake mixes and I find myself adding eggs or almond milk to try to loosen the batter.
Whizzed-up dessicated coconut is a great alternative for ground almonds if you need to make a recipe nut-free.
A word on ‘cup’ as a measurement: I use small-ish mug, and fill it up to the level I would use if I was drinking something out of it, i.e. about 1cm from the top.