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 seems more virtuous and is 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!
Moreish gluten-free banana cake
- ½ cup coconut oil, plus more for brushing the loaf tin – melted
- ¼ cup sugar
- 1 generous tsp vanilla paste
- 4 ripe bananas – mashed
- 3 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!