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.

Ingredients

  • 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

Method 

  • 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!)