Oh how I love cake, who doesn’t? Just thought I’d share some inspirational cake baking with all those who follow a restricted diet. I’ve experimented with so many gluten free recipes, but none have turned out as good as this gluten and refined sugar free banana cake. It’s so simple too.


  • 3 ripe bananas 2 mashed, 1 thinly sliced length wise
  • 100g almond flour
  • 25g coconut flour
  • 1 level teaspoon baking soda
  • ½ tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 70g maple syrup or honey
  • 45g walnuts or pecans, roughly chopped


  • Preheat the oven to 180°C (350°F)
  • Line a 9×5 inch loaf tin with parchment paper.
  • In a large bowl stir together the almond flour, coconut flour, baking soda, and cinnamon.
  • In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup and vanilla.
  • Fold the wet ingredients into the dry until a batter is formed.
  • Fold in the chopped nuts.
  • Transfer the batter to your lined baking tin. Lay the banana slices on top.
  • Bake for 45 minutes or until a skewer inserted into the centre comes out clean.
  • When the bread is done remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or at room temperature.
  • Cover and store for up to 4 days (if it lasts that long, no chance in my house!)