Gluten free banana cake by Hemsley + Hemsley
Not sure if gluten free is as big a thing over where you live, as it is here. Initially I thought it was total nonsense to skip the gluten but after doing a couple of whole30’s and noticing the effect of gluten on my stomach I am starting to wonder if there is maybe something to be said for eating gluten free. I’m not very strict. If I eat out or am with friends and there are no gluten free options available I’ll eat whatever is there. That works for me. Of course I am just a little bit sensitive to gluten and can survive the occasional slice of toast.
It’s funny too; when I did my first whole30, which must have been about 5 years ago, the thought of never eating bread again filled me with dread. I could literally not imagine going without the crusty bread I so love. And I still love it. But I have found that I do better without. My stomach is less bloated (a lot less) and I lose weight easily when not eating too many gluten. So I skip most of it. Some people say it’s a fad and one of those hypes that will pass over time, but you might be surprised to find that gluten free is a thing to stay. We will see. In the meantime there is not need to feel deprived of anything if you’re skipping the glutes… 😉 Try this delicious cake by Hemsley + Hemsley and you’ll love it!
Make sure you use bananas that are really ripe as that is the key here.
- 300 gr about 3 pieces ripe bananas
- 30 gr butter or coconut oil melted
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 3 large eggs
- 3 tbsp cacao nibs
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 220 gr almond flour roughly 2 cups and a bit
- 30 gr psyllium husks
- 1 tbsp flax seeds whole
- almond slivers to sprinkle
- pinch of salt
Preheat the oven to 170˚C and cover a baking tin with baking paper.
Mush the bananas and add the butter, vanilla, cinnamon, eggs, baking soda, lemon juice, cacao nibs and a pinch of salt. Whisk it all together well.
Mix the almond flour with the psyllium husks and the flax seed and add to the mix.
The batter will be very firm when you put it into the baking tin. Press down if you need to and sprinkle with almond shavings.
Place in the oven for about 50-60 minutes or until golden and cooked.
You can easily keep this bread in the freezer. I like to slice it up and keep it in little bags with two slices each. Serve with some lightly salted butter.