Recipe for gluten-free banana cake
This banana cake has everything a banana cake should have; sweet and moist with a delicious banana flavor perfectly combined with crunchy nuts and dark chocolate.
And despite this, it is actually both gluten-free and almost sugar-free. The cake gets a natural sweetness from ripe bananas, and as a binder, I have used almond flour… Additionally, regular butter/oil is replaced by the healthier coconut oil.
In this version, I’ve chopped some dark chocolate and put it into the batter and on top, but if you want to be entirely free from added sugar, you can omit the chocolate and perhaps add some chopped dates to the batter instead.
But I think this version is wonderful – and still significantly healthier than my usual banana cakes, so it can be enjoyed with a clear conscience. If you prefer to use regular flour, you can replace the almond flour with a whole grain type – so it’s still a healthier alternative. And walnuts can of course be replaced with hazelnuts or other nuts if you prefer.
The cake is super easy to make and ready in half an hour – you can just make it in time for evening coffee.
Gluten-Free Banana Cake
Equipment
- 1 Springform about 20 cm.
- 1 Baking Paper
- Oven
Ingredients
- 2 pcs. Ripe Banana
- 2 pcs. Egg
- 13.6 gram Coconut Oil
- 4.8 gram Baking Soda
- 1 pinch Salt
- 100 gram Almonds blend into almond flour
- 50 gram Dark chocolate coarsely chopped
- 45 gram Walnuts coarsely chopped
Topping
- 40 gram Dark chocolate
- 30 gram Coconut Chips
- 22.5 gram Walnuts chopped
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), regular oven.
- Mash the bananas in a bowl and whisk them well with coconut oil and eggs.
- Stir in the salt and baking powder.
- Fold the chopped chocolate and chopped walnuts into the batter.
- Blend the almonds into flour and fold that into the batter, too.
- Pour the batter into a springform pan lined with parchment paper (Ø about 20 cm) and bake for 18-20 minutes – until it is nicely golden.
- Chop the 40 g chocolate finely and sprinkle on the hot cake – after a few minutes, it can be spread out. Garnish with chopped walnuts and optional coconut chips.
Notes
