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Gluten Free Banana Cake

A delicious and moist cake made with ripe bananas, perfect for those following a gluten-free diet, ideal for gatherings and cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed The riper, the sweeter!
  • 1/2 cup melted coconut oil A perfectly healthy fat choice.
  • 1/2 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 1/2 cups gluten free flour blend The foundation of your cake.
  • 1 teaspoon baking soda The secret to rising!
  • 1/2 teaspoon salt To balance it all out.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a cake pan with parchment paper for easy removal.
  2. 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.
  3. In another bowl, mix the gluten free flour blend, baking soda, and salt together.
  4. Gradually add the dry ingredients into the wet ingredients, folding gently until just combined. Be careful not to overmix!
  5. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
  6. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  8. Serve with your favorite toppings!

Notes

Storage: 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.