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 also didn’t have a loaf tin or caster sugar, and I fancied adding coconut palm sugar, as it’s slightly healthier and a whole lot 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!
This is a useful gluten-free banana cake recipe, as it can also be nut-free if you leave out the walnuts. You can also make it dairy-free. Some gluten-free cakes are dry, but not this one. It keeps well for several days out of the fridge, 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.
- ½ cup unsalted butter or vegan margarine
- ½ cup coconut palm sugar
- ½ cup demerara sugar
- 1 generous tsp vanilla paste
- 3 ripe bananas - mashed
- 2 eggs - medium
- 1 cup dessicated coconut - whizzed up in a food processor
- ½ 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
- 1 pinch sea salt
Preheat oven to 180ºC.
Line an 8" cake tin with greaseproof paper and retain any scraps.
Soften the butter (if using) and beat with the demerara sugar, coconut sugar and vanilla paste. Vegan margarine should be soft enough to use straight from the fridge.
Add the eggs and bananas and combine well.
Tip in your coconut and oat 'flours', plus the gluten-free baking powder, and continue to beat.
I using unsalted butter, add a pinch of sea salt.
If you want to add ground spices such as nutmeg or cinnamon at this point, you can.
Fold in your walnuts, if using, and pour the batter into your cake tin.
About halfway through cooking, cover the top with your greaseproof paper scraps, as this is a seriously dark and sticky cake, and you don't want the top to become too caramelised.
Bake for 55 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.