Easy gluten free banana cake recipe 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.
Gluten free banana cake
t’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 no need to feel deprived of anything if you’re skipping the gluten… 😉 Try this delicious banana cake by Hemsley + Hemsley and you’ll love it!
Make sure you use bananas that are really ripe as that is the key here. It’s the perfect way to get rid of overripe bananas.
What do you need to make the banana cake:
- about 3 ripe mashed bananas (depending on the size but you need around 300 gr)
- butter or coconut oil
- vanilla extract
- cacao nibs or chocolate chips
- psyllium husks
- almond meal
- lemon juice
- flax seeds
As always it helps if all ingredients are at room temperature before starting to bake. First you take a large bowl and you add the mashed overripe bananas, vanilla, melted butter, cinnamon, eggs, baking soda, lemon juice, cacao nibs and some salt. Using a whisk or a food processor with the paddle attachment mix the wet ingredients together until combined. No need to overmix.
Now is the time to mix the dry ingredients together. For that you take another large mixing bowl and you add the almond flour, psyllium husks and the flax seed and you add the two together. You really only need a spoon to do this but if you prefer you can use a hand mixer. Brush a baking tin with some oil and add parchment paper to it, so you can easily remove the cake after baking.
Keep in mind that the result of the cake batter will be quite firm, so in order to get it into the baking tin you will need to press it down a bit before you add the almond shavings. The firmness is also due to the psyllium and flax seeds which absorb moisture faster than the speed of light. You now place the cake into the oven and let is bake for around 40 to 50 minutes or until golden brown.
Cooling and eating
Take the gluten free banana cake out of the oven and place on a wire rack to let the cake cool. It’s quite a delicious and moist gluten-free banana cake recipe but if you can serve it with a bit of half melted butter over the top. Another great option is to spread some peanut butter over the slices of cake.
In terms of gluten-free cakes this is definitely one of my favorites, although I have many. Especially when it comes to banana cakes I have so many different variations! I love the fluffy texture of this one and it will be a great addition to your gluten free recipe repertoire.
It is not the sweetest cake out there, so if you have a sweet tooth you might consider adding a bit of brown sugar or white sugar to the cake or maple syrup. Another good option is to make a cream cheese frosting. You can sweeten that too and that will be a great way to enhance the flavor. I like mine to be plain and I think the banana flavor is enough for my sweet tooth. Again that really depends on the ripeness of your bananas. So do make sure they are as ripe as can be. The flavor depends on it.
In the recipe card below you can read the full instructions on how to make this gluten free banana cake.
If you want to turn this into a vegan banana cake you can replace the butter for vegan butter or use coconut oil. The eggs can be replaced by flax eggs. You take one tablespoon of flax seeds and add three tablespoons of water to that. Use one flax egg for one normal egg. Leave to stand for a bit and then add to the wet ingredients. Keep in mind that I have not tested this vegan cake (yet).
You can store the gluten free banana cake in an airtight container for a few days or freeze each slice separately so you’ll always have a quick bite ready to go.
If you’re a fan of all things banana cake you might want to try these
Gluten free banana cake
- 300 gr ripe bananas about 3 pieces
- 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 salt
- Preheat the oven to 170˚C (350˚F) 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.
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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