Gluten free banana cake |

Gluten free

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.

Gluten free banana cake |

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.

Banana cake |

Gluten free banana cake |
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Gluten free banana cake

Prep Time: 10 mins
Cook Time: 1 hr


  • 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.
Author: Hemsley and Hemsley


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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