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!
katie h says
Had a couple extra bananas that were over-ripe and didn’t want to throw out. Was in the mood for some banana muffins and saw this great recipe with an additional comment made by another Katie that she made them into muffins. I made mine like the other Katie and have been loving them!! So happy to not throw out food, and fruit breads are a special love for me so – added bonus!! Thanks for another great recipe, Elana!!
Teresa says
Elana,
I love this banana bread! I used Ener-G egg replacer to make it vegan and it worked out perfectly! The second time around I added crushed walnuts and cinnamon and that was delish too! Thank you for introducing me to Almond Flour. I do not have Celiac but I keep getting cysts and they believe Gluten and over production of Insulin causes it, so no more gluten for me. So thank you so much!
I do have a question – can I substitute a cup of apple sauce or say 1/2 cup apple sauce and 1/2 cup apple chunks instead of the banana? Wasn’t sure if you’ve experimented in this area :)
Thanks so much!
Teresa
Beth says
Teresa,
Thanks for posting this! My son is now gluten, dairy and egg free, and the removal of eggs is my biggest baking challenge – the Ener-G substitutions are not working when I mix the powder and water first. Do you follow their “egg equivalent” instructions or just mix the powder with the dry ingredients?
Thanks! Beth
Jessica says
Just made these into muffins, followed the recipe exactly except I folded in about a cup of chopped pecans. Baked on the low rack in a 350 oven for 23 minutes and they came out great! I think next time I will use part agave nectar and part maple syrup to give it a little extra umph. Thanks to everyone who has posted suggestions here as it has given me some great ideas on how to modify this in the future!
Wally says
Just made this with coconut oil. Delicious, thanks! You have single handedly inspired me to develop a cooking hobby.
Petrina says
This is the most awesome website ever. Your almond bar are to die for, and all my friends always want to know if I have any in the fridge. I’ve given them the recipie and your website so they can make them as well. I was wondering if I can make your banana bread with Almond Meal? I’m making these for our trip this weekend.
Thanks,
Petrina
~M says
Hi Elana,
I baked this banana bread/cake recipe as muffins tonight (25 minutes at 350ºF). I packed down the almond flour (I think you do too) and otherwise followed the recipe as written. In the future, I would grease the muffin tin a bit. Otherwise, they are excellent and just what I was looking for with 2 very ripe bananas, and the need for portable weekend travel snacks that are not too sweet (and these are high in protein to boot!).
Next time, I think I’ll add chocolate chunks (cut up chocodrops) or Enjoylife mini chocolate chips and/or cinnamon or chai spice (my homemade blend that I use for applesauce). Maybe spread some almond butter on top too. :) Thanks for another family favorite!
Amy S says
I made this into 1 regular sized loaf and it took 45 minutes. I used coconut oil. This came out so tender and moist! I’ve been having trouble with the almond flour bread recipe. Either it won’t rise, or it sticks pretty badly or something. This turned out perfect the first try. BTW, Elena, you didn’t put this on Zaar. Would you, so I can put it in my cookbook, either that or I’ll put it in my private recipes. Thanks.
Lorain says
OMG…I really have to stop trying your recipes..they are so good!!
I made this recipe into a loaf…just one regular sized loaf. I used half maple syrup, half honey instead of the agave and I used 3 bananas. I also added some 72% dark chocolate chunks….baked for an extra 10 min (50 min total) and it is lovely!! So moist and tender and tasty….
thank you!!
Jay says
Hi Elana,
i just discovered your website and excited to try out some of your recipes. My daughter has intolerance to all nuts so what can I substitude almond flour with?
elana says
Jay,
Thank you for your comment :-) Please see my faq’s for the answer to your substitution question and other frequently asked questions.
Elana
elana says
Aileah, thanks for your lovely comment and also for sharing your delectable sounding alteration to the recipe!