Last night we went out with our friends Debbie and Mike. They are quite the non-profit duo. Debbie founded the timely and super innovative Wellness Initiative, while Mike runs Progress Now. Two cutting edge organizations out to make the world a better place. What could be cooler?
Here’s what. Their son Lee will celebrate his first birthday next week. And they have another little one due any day now! We talked about children and of course, my favorite topic delicious, healthy food. They asked if I had any ideas for their son’s birthday cake and told me that little Lee loves bananas.
Here’s what I came up with. Bake it in a loaf pan and it’s a delicious, healthy gluten free banana bread; bake it in a and it’s a delicious, healthy gluten free banana cake. Either way, enjoy!
Banana Cake
Ingredients
- 3 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- ¼ cup agave nectar or honey
- ¼ cup grapeseed oil or palm shortening
- 3 large eggs, whisked
- 1 tablespoon vanilla extract
- 2 bananas (about one cup) mashed
Instructions
- In a large bowl, mix together almond flour, salt and baking soda
- In a small bowl, combine agave, grapeseed oil, eggs and vanilla, then stir in bananas
- Mix wet ingredients into dry
- Place batter in either a 9 inch springform pan or two small 7.5 x 3.5 inch magic line loaf pans
- Bake at 350°F for 40 minutes
- Remove from oven and allow to cool
Enjoy this delicious gluten free, dairy free banana cake plain or indulge with some cream cheese frosting for a super rich dessert. Either way, happy birthday!
Faith says
The first two times I made this banana cake I used regular almond flour and it turned out OK, though it sank in the middle. I thought the problem was the almond flour so this time I made it with blanched. The batter was so dry it turned into large dry crumbles. What am I doing wrong?
Elana says
Faith, if the batter turned into crumbs you may have used coconut flour in place of almond flour :-)
Faith says
I am happy to report that after taking your suggestion that I read your information about almond flour, I made this cake again using Wellbee almond flour. The cake turned out beautifully and we now make it often, adding walnuts. One further question: does it freeze well?
Elana says
Faith, I haven’t tried that so not sure :-)
Janis says
I have frozen it without any real problem although it is a bit more moist when it defrosts. I cut it into individual serving sizes first.
Elana says
Thanks Janis!
Bronwyn READING says
Hi Elana,
Another fabulous recipe from your kitchen! I used unsalted butter in place of the oil, and honey rather than agave. I also baked in a loaf pan, because that is what I had. Absolutely love this banana bread as does my GF family.
Thanks so much for all of the hard work you put into every recipe that you create.
Elana says
Bronwyn, thanks for letting me know this is another fabulous recipe :-)
Maria says
I made the recipe as muffins. They were the best muffins I’ve ever made and the best banana muffins I’ve ever eaten. I used coconut oil. Really, really good.
Jill says
Maria when you made this, how long did you bake them AND you used coconut oil where/how much?i was going to try this tonight.
Janis says
I have muffins from this recipe in the oven right now! The batter made 9 muffins and I baked them for 25 minutes. I was a bit short on almond flour so substituted 1/2 cup of flaxmeal without complication.
Elana says
Thanks Janis!
Josh says
This cake is very good as is. However I have doubled the wet ingredients and its amazing. So moist. As good as any “regular” cake I’ve ever had.
liz Schramm says
did you double the eggs? or just the bananas, oil, vanilla and honey?