Gluten-free banana cake

An ideal way to use up any over-ripe bananas, this sweet treat is as ideal for packing up for lunch as it is served with a cuppa.  What's more, this gluten-free banana cake recipe - shared with us by Hello Fresh - uses gluten-free flour, so your treats can be enjoyed by practically everyone. Enjoy!

An ideal way to use up any over-ripe bananas, this sweet treat is as ideal for packing up for lunch as it is served with a cuppa.

What's more, this gluten-free banana cake recipe - shared with us by Hello Fresh - uses gluten-free flour, so your treats can be enjoyed by practically everyone. Enjoy! Ingredients:
  • 2 ripe bananas
  • 100g cup coconut oil
  • 2 eggs
  • 1 vanilla pod
  • 1 1/2 tsp cinnamon
  • 150g coconut flour
  • 1 tsp Baking Powder
  • 1 pinch of salt
  • 1-2 handfuls of blueberries
  • Small handful of chocolate nibs (optional - these can add an earthy crunch to your bake, and may not be to everyone's taste)
Method:
  1. Preheat your oven to 180°C.
  2. Mash bananas with a fork, add the eggs and combine well.
  3. Warm through the coconut oil so you can blend it easily with the banana and egg mixture.
  4. Add all the dry ingredients (except the blueberries) and combine.
  5. Using some additional coconut oil, grease your cake tin - a loaf tin works well for this bake. Add the cake mix.
  6. Add the blueberries in the middle of your banana bread and slightly push it into the batter so they don't burn in the oven
  7. Bake for around 35-45 minutes until it's golden brown. If the bread is still too wet inside, cover with foil to keep it from burning and return it to the oven until baked through.
  8. This bake tastes good fresh, and even better a couple of days after it's made - but be sure to store in an airtight container.

For more delicious recipes, take a look at Hello Fresh's extensive selection here


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