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!
Jess says
I can’t get grapeseed oil. What would you suggest using instead? I would love to try this recipe.
Chelsea says
Made this today and it was wonderful! I added extra bananas, a little bit more honey (for my sweet tooth), and ground cinnamon and it turned out perfect. There was a little extra batter so I put it in a tiny bread loaf pan.
My mother loved it and I cannot wait to give my tiny loaf to someone so they can love it as much as we do!
I love your recipes!
Thank you for changing my food life! :)
Chelsea
Chelsea says
Made this today and it was wonderful! I added extra bananas, a little bit more honey (for my sweet tooth), and ground cinnamon and it turned out perfect. There was a little extra batter so I put it in a tiny bread loaf pan.
My mother loved it and I cannot wait to give my tiny loaf to someone so they can love it as much as we do!
I love your recipes!
Thank you for changing my food life! :)
Chelsea
Chelsea says
Made this today and it was wonderful! I added extra bananas, a little bit more honey (for my sweet tooth), and ground cinnamon and it turned out perfect. There was a little extra batter so I put it in a tiny bread loaf pan.
My mother loved it and I cannot wait to give my tiny loaf to someone so they can love it as much as we do!
I love your recipes!
Thank you for changing my food life! :)
Chelsea
Chelsea says
Made this today and it was wonderful! I added extra bananas, a little bit more honey (for my sweet tooth), and ground cinnamon and it turned out perfect. There was a little extra batter so I put it in a tiny bread loaf pan.
My mother loved it and I cannot wait to give my tiny loaf to someone so they can love it as much as we do!
I love your recipes!
Thank you for changing my food life! :)
Chelsea
Chelsea says
Made this today and it was wonderful! I added extra bananas, a little bit more honey (for my sweet tooth), and ground cinnamon and it turned out perfect. There was a little extra batter so I put it in a tiny bread loaf pan.
My mother loved it and I cannot wait to give my tiny loaf to someone so they can love it as much as we do!
I love your recipes!
Thank you for changing my food life! :)
Chelsea
Emma says
Since going GF for our daughter, banana cake is something we have really missed. After trying a few other recipes, I had given up on the idea of finding a cake similar in taste and texture to our old, wheat flour recipe. This cake has solved our cravings, it is so so good! Thank you again for another go to recipe for our family!
Shannon says
Oops, I forgot I added a teaspoon of cinnamon. I guess I didn’t follow the recipe exactly exactly;)
Shannon says
Hi,
I got my first shipment of almond flour and couldn’t wait to try it out! I made this cake and it is Amazing! Since I can’t eat eggs, here is the substitution I made. I followed the recipe exactly except for the eggs I added 1/2 a mashed banana and a 1/4 teaspoon of baking powder for each egg. I actually added 2 mashed bananas, because I wanted to use up all the banana I had. The cake looked exactly like the picture! The cake is so moist and banana-y! I did use honey instead of agave.my kids flipped for it which is the real test. Delicious! I am an almond flour convert;)
Maryam says
Hi Elana,
Just made your banana cake and it is truly delicious. I did sub the agave nectar with honey and added cocoa powder to the dry ingredients and about 1/3 cup chocolate chunks and it was delicious! Thank you!