Healthy, nourishing seriously delicious gluten free, sugar free banana cake which can be made vegan – what is better than that!?

 

This is the easiest banana cake to make, even suitable for a non-baker.

 

For a short while I was able to buy banana smoothie bananas from the organic farm where I order my organics from which were slightly dodgy looking bananas but they were absolutely great for making banana bread – there was a fresh loaf in the house every second day!

 

We are back to having to wait for our bananas to over ripen again – which doesn’t happen in our house all that often – I am thinking of buying frozen banana’s and letting them defrost which should create the same effect as old bananas – maybe?

 

Let me know if you have used frozen bananas before!

 

Ingredients

 

  • 3-4 overripe organic bananas mashed (should make around 11/2 cups)
  • 1/3 cup melted organic unsalted butter or vegan butter – you can also use coconut oil for extra goodness and a slightly moister cake.
  • 1/2 cup organic coconut sugar
  • 1/4 cup stevia
  • 1 large organic egg beaten or one flax egg
  • 1 1/2 teaspoon vanilla
  • 1 cup gluten free flour
  • 1/2 cup linseed meal or LSA – I prefer linseed because I love the health benefits of flaxseed.
  • 2 teaspoons baking powder
  • 3/4 baking soda
  • 1/2 teaspoon Himalayan salt

 

Method

 

  1. Preheat oven to 170 c or 350 f
  2. Prepare the loaf pan – grease a loaf pan generously with organic olive oil
  3. Mix the wet ingredients: In a large mixing bowl add mashed bananas and stir in melted butter or vegan butter, coconut sugar, stevia, egg or flax egg and vanilla.
  4. Mix the dry ingredients in another bowl: gluten free flour, linseed meal, baking powder, baking soda and salt.
  5. Whisk the ingredients in both bowls and then stir in together until fully combined (note that it will be lumpy because of the banana)
  6. Pour batter into prepared loaf pan, scraping the bowl to assist.
  7. Bake for 50 minutes to 1 hour – or until a tester comes out clean
  8. Cool on a rack for at least 15 minutes before removing from the pan – ideally cool completely before slicing – but that usually doesn’t happen in this house – fresh baked and warm is best!

 

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Yvette x

 

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