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!
- 3-4 overripe organic bananas mashed (should make around 11/2 cups)
- 1/2 cup MCT coconut oil, or coconut oil melted
- 3/4 cup organic coconut sugar
- 1/4 cup stevia
- 2 large organic eggs beaten or 2 flax eggs
- 2 teaspoons vanilla
- 2/3 cup gluten free flour
- 2/3 cup LSA – I like to make my own Linseed, Almond and Sunflower blend – when it is purchased it is a little stale – if you would like to do the same, I like to use equal parts of each for a great flavour. Place all ingredients in a NutriBullet an blend till fine and a bit wet looking (that is the wonderful oils!)
- 2 teaspoons baking powder
- 3/4 baking soda
- 1/2 teaspoon Himalayan salt
- Preheat oven to 170 c or 350 f
- Prepare the loaf pan – grease a loaf pan generously with organic olive oil, if it is a small loaf pan – make 2 loaves instead – better that they are a bit thinner than soggy!
- Mix the wet ingredients: In a large mixing bowl add mashed bananas and stir in melted coconut oil or MCT oil, coconut sugar, stevia, eggs or flax eggs and vanilla.
- Mix the dry ingredients in another bowl: gluten free flour, LSA, baking powder, baking soda and salt.
- Whisk the ingredients in both bowls and then stir in together until fully combined (note that it will be lumpy because of the banana)
- Pour batter into prepared loaf pan (S), scraping the bowl to assist.
- Bake for 50 minutes to 1 hour – or until a tester comes out clean
- 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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