Gluten Free Banana Cake
Gluten Free Banana Cake - This banana cake is seriously the best! Simple to make, easy to find ingredients but most of the all, it is the most flavoursome, moist banana cake ever. You will not be disappointed!
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: 1sliceCalories: 197kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 53mgSodium: 63mgPotassium: 118mgFiber: 3gSugar: 6gVitamin A: 93IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!