Banana and Chia Seed Cake

2015-05-04 17.12.49I 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


  1. Preheat the oven to 150 degrees celsius
  2. 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.
  3. Add the sultanas and almonds to the mixture.
  4. Stir in the coconut flour and chia seeds and let it sit for 10 minutes. The batter should thicken by the end.
  5. Oil a bread pan ready for the batter use baking paper if you have it.
  6. Add the batter to the pan.
  7. 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.


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