Looking for a tasty and healthy dessert option? Look no further than this gluten free banana cake recipe! Not only is it easy to make and packed with flavor, but it’s also a great option for those who are gluten intolerant or following a gluten free diet. So, let’s get baking!
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups gluten free flour blend
- Optional: chopped nuts or chocolate chips for topping
Instructions:
- Preheat your oven to 350°F and grease a 9-inch cake pan.
- In a large mixing bowl, combine the mashed bananas, melted coconut oil, honey or maple syrup, eggs, and vanilla extract.
- Add in the baking soda and salt, and mix well.
- Gradually stir in the gluten free flour blend until well combined.
- Pour the batter into the greased cake pan and smooth out the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 10-15 minutes before slicing and serving.
- Optional: top with chopped nuts or chocolate chips for an extra special touch.
Nutritional Information:
One slice of this gluten free banana cake contains approximately:
- Calories: 280
- Carbohydrates: 45g
- Protein: 4g
- Fat: 11g
- Fiber: 3g
- Sugar: 26g
- Sodium: 230mg
Cooking Time:
This gluten free banana cake recipe takes approximately 25-30 minutes to bake, and about 10-15 minutes to cool before serving.
Equipment:
You will need a mixing bowl, a cake pan, a spatula, and measuring cups and spoons for this recipe.
Serving Suggestions:
This gluten free banana cake is delicious on its own, but you can also serve it topped with chopped nuts or chocolate chips, or with a dollop of whipped cream or coconut cream on the side.
Variations:
Feel free to experiment with different gluten free flour blends, or add in your favorite mix-ins like shredded coconut or dried fruit.
Substitutions:
If you don’t have coconut oil on hand, you can use melted butter instead. And if you don’t have honey or maple syrup, you can use agave nectar or brown sugar instead.
Storage:
This gluten free banana cake can be stored in an airtight container in the refrigerator for up to 5 days.
Tips:
- Make sure your bananas are ripe and mashed well to ensure a moist and flavorful cake.
- If you’re using chocolate chips, make sure they’re gluten free as well.
- You can also make this recipe into muffins by pouring the batter into muffin cups instead of a cake pan.
Notes:
This gluten free banana cake recipe is also dairy free, making it a great option for those with dairy allergies or sensitivities.
Frequently Asked Questions:
Can I use regular flour instead of gluten free flour?
No, this recipe is specifically designed to be gluten free. If you use regular flour, the texture and flavor of the cake will be affected.
Can I make this recipe vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) to make this recipe vegan.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Final Thoughts:
This gluten free banana cake recipe is a delicious and healthy treat that’s perfect for any occasion. Whether you’re following a gluten free diet or not, you’ll love the moist texture and sweet banana flavor of this cake. So, why not give it a try for yourself and see what all the fuss is about?