Gluten-Free Coconut Banana Cake with Walnuts
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Author Notes: I got the idea when my sister, who is allergic to gluten, was upset when she couldn't eat my grandmother's delicious banana cake. Luckily she has me for a sister and I created a gluten free version and might I say this cake is 10 x's better then my grandmother's...well maybe just 1x better but it is absolutely scrumptious. I eat mine warm with a bit of butter and a tall glass of unsweetened almond milk...so yummy! - misschels - misschels
Food52 Review: Misschels version of a gluten-free coconut banana cake has great banana flavor and a wonderful texture. The recipe uses almond flour, is dairy-free and agave nectar is used as a sweetener. Chewy from the coconut and lots of walnut crunch, the cake was delicious served warm with butter. This would also make a great breakfast treat with a mug of hot tea! - jvcooks - jvcooks
Serves 8
- 3 cups blanched almond flour/meal
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup (2 to 3) mashed bananas
- 1/2 cup shredded coconut
- 1/4 cup chopped walnuts
- Preheat the oven to 350 F.
- Spray a 9-in cake pan with non-stick cooking spray.
- Using an electric mixer, combine the almond flour, salt, and baking soda.
- In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, and vanilla extract.
- Stir the wet ingredients into the almond flour mixture until thoroughly combined.
- Fold in bananas, walnuts, and 1/4 c. of the coconut.
- Pour the batter into the prepared cake pan. Sprinkle the remaining coconut on the cake.
- Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 1 hour, then serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Tags: Desserts, moist, serves a crowd
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9 days ago PRST
Oh, forgot to say that I plan on substituting honey for the agave since I am not a fan of high fructose syrups.
9 days ago misschels
I make this bread almost every week. I have some really ripe bananas and plan on making it today. I should actually edit this recipe because after learning about the issues with agave, I have completely eliminated it and now use either honey or maple syrup in most of my recipes! :) Good thinking :)
9 days ago PRST
Thanks misschels! I plan on making it either today or tomorrow. I'll let you know how it comes out. I live at about 5000 feet above sea level so you never know how baked goods will turn out, in spite of making the usual adjustments.
10 days ago PRST
Is the shredded coconut sweetened?
10 days ago misschels
I have tried it both ways and either way is fantastic!