Gluten Free Banana Cake
A delicious and moist gluten free banana cake made with ripe bananas, perfect for gatherings and cozy evenings.
Equipment
- oven
- Cake Pan
- mixing bowl
- whisk
- spatula
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed The riper, the sweeter!
- ½ cup melted coconut oil A perfectly healthy fat choice.
- ½ cup honey or maple syrup Sweeten your cake naturally.
- 2 pieces eggs For binding everything together.
- 1 teaspoon vanilla extract Because every cake needs a touch of flavor!
- 1 ½ cups gluten free flour blend The foundation of your cake.
- 1 teaspoon baking soda The secret to rising!
- ½ teaspoon salt To balance it all out.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper for easy removal.
- In a large mixing bowl, mash the ripe bananas well. Add the melted coconut oil, honey (or maple syrup), eggs, and vanilla extract. Whisk until everything is thoroughly combined.
- In another bowl, mix the gluten free flour blend, baking soda, and salt together.
- Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Be careful not to overmix!
- Transfer the batter to the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Serve with your favorite toppings!
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage but best enjoyed at room temperature. Freeze individual slices wrapped tightly in cling film, and reheat gently in the oven or microwave.
Nutrition
Serving: 1sliceCalories: 150kcal
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