Gluten Free Banana Cake
A soft, fluffy gluten‑free banana cake made with simple ingredients and full of flavour. Easy to make and perfect for any occasion.
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Servings: 12 slices
Calories: 197kcal
Ingredients
- 10.6 oz bananas 3 medium sized, mashed
- 6 oz eggs 3 large eggs, weight out of shell
- 1/4 cup coconut oil melted
- 1/4 cup almond milk
- 2 tablespoons maple syrup or organic/raw honey
- 1 teaspoon vanilla extract
- 2 cups almond flour or almond meal
- 1 teaspoon cinnamon powder
- 1 teaspoon baking powder gluten free preferably
Instructions
- Prepare oven and cake pan. Pre-heat oven to 180C/355F and lightly grease round spring form or cake pan (20cm and line with baking paper or use a silicone baking pan
- Prepare Wet Ingredients. In a large bowl, combine the bananas, eggs, coconut oil, almond milk, maple syrup and vanilla extract
- Add Dry Ingredients. Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
- Bake Cake. Pour batter in cake pan and bake for approximately 45 minutes
- Allow to Cool. Remove from the oven and check with a toothpick to ensure cooked through (it should come out dry) and allow to cool for 10 mins then place on wire rack to cool further.
Notes
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store the banana cake in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
Nutrition
Serving: 1slice | Calories: 197kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 63mg | Potassium: 118mg | Fiber: 3g | Sugar: 6g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg