This banana cake is moist, sweet, and packed with natural ingredients. It’s perfect for those who want a healthier cake without gluten and dairy but without compromising on flavor.
Ingredients:
- 3 ripe bananas (the riper, the better)
- 3 eggs
- 100 ml (approximately 3.4 fl oz) almond flour (or coconut flour)
- 100 ml (approximately 3.4 fl oz) oat flour (use gluten-free oats, blended into flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla powder (or vanilla extract)
- 1 tsp cinnamon
- A pinch of salt
- 2 tbsp coconut oil (melted)
- 2 tbsp maple syrup or honey (optional for extra sweetness)
- 100 ml (approximately 3.4 fl oz) plant-based milk (e.g., almond or oat milk)
- 50 g (approximately 1.8 oz) dark chocolate (dairy-free, roughly chopped)
Instructions:
- Preheat the oven to 350°F (175°C conventional oven). Line a springform or loaf pan with parchment paper.
- Mash the bananas in a bowl until completely smooth. Add the eggs and whisk well.
- Mix the dry ingredients – almond flour, oat flour, baking powder, baking soda, cinnamon, vanilla, and salt – in a separate bowl.
- Combine everything – Gradually stir the dry ingredients into the banana mixture. Add the melted coconut oil, plant-based milk, and maple syrup. Mix until well combined.
- Add chocolate and texture – Fold in the chopped chocolate. For added crunch, you can also include chopped nuts.
- Bake the cake – Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. If the top darkens too quickly, cover it with aluminum foil for the last 10 minutes.
- Cool and enjoy – Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
Tips:
- Decorate the cake with extra melted chocolate or a sprinkle of chopped nuts on top.
- To make muffins instead, divide the batter into muffin tins and bake for about 20-25 minutes.
- The cake stays moist for 3-4 days in the fridge and can also be frozen in slices.
This banana cake is perfect as a healthy afternoon snack or dessert – and it’s both gluten-free and dairy-free while bursting with flavor!
This article is made and published by Mie Hermansen, who may have used AI in the preparation.