Moreish gluten-free banana cake

Thick slice of banana bread cooling on a cake rack

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!

Thick slice of banana bread cooling on a cake rack

Moreish gluten-free banana cake

Nell Common
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.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert, Snack
Servings 8 slices


  • 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
  • cup dessicated coconut – whizzed up in a food processor
  • 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.

Photo by Yulia Khlebnikova on Unsplash

What do you think? Let me know!