I have wanted to try out a gluten free alternative to one of my favourite cakes (banana cake) and finally got the chance to do it. I had too many banana’s in my freezer and a surprising amount of coconut flour. So I thought I would put something together and see how it turned out.
Serves 12 possibly more.
- 500 grams of bananas (usually 4)
- 6 free range eggs
- 40g of sultanas
- 20g of slivered almonds
- 3 teaspoons vanilla extract or 1 vanilla bean pod
- 60 ml coconut oil
- half teaspoon ground cinnamon
- 2 teaspoons gluten free baking powder
- 70 g coconut flour
- 20 g chia seed
- Preheat the oven to 150 degrees celsius
- Combine the bananas, eggs, vanilla extract, coconut oil, cinnamon and baking powder in a food processor and blend to combine, or combine in a large bowl.
- Add the sultanas and almonds to the mixture.
- Stir in the coconut flour and chia seeds and let it sit for 10 minutes. The batter should thicken by the end.
- Oil a bread pan ready for the batter use baking paper if you have it.
- Add the batter to the pan.
- Cook in the oven for 60 minutes, check at 50 minutes with a skewer at the centre (it should come out dry).
Notes: If you want it to be a little sweeter you can add maple syrup, honey or stevia to sweeten.
Once the cake has cooked, remove from pan leave on a drying rack to cool. You can serve as is or with ricotta, ice cream or other delicious toppings.