Serves a Crowd

Gluten-Free Coconut Banana Cake with Walnuts

June 12, 2011
2 Ratings
  • Serves 8
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 yummy! - misschels —misschels

Test Kitchen Notes

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

What You'll Need
  • 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
  1. Preheat the oven to 350 F.
  2. Spray a 9-in cake pan with non-stick cooking spray.
  3. Using an electric mixer, combine the almond flour, salt, and baking soda.
  4. In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, and vanilla extract.
  5. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  6. Fold in bananas, walnuts, and 1/4 c. of the coconut.
  7. Pour the batter into the prepared cake pan. Sprinkle the remaining coconut on the cake.
  8. Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for 1 hour, then serve.

See what other Food52ers are saying.

  • Laura Griffiith
    Laura Griffiith
  • PRST
  • misschels
  • Patricia Ann
    Patricia Ann

9 Reviews

Laura G. April 11, 2014
Wow thank you ,well done.
PRST August 6, 2013
I made this with honey and unsweetened coconut. It was just so, so. While I don't like sweet cakes, I thought it needed more sweetener. Agave is about 50% sweeter than honey. Also, the coconut topping pictured appears to be sweetened shredded coconut. Maybe sweetened coconut is necessary.
Patricia A. August 5, 2013
If you use honey or maple syrup as a substitution, would it be the same quantity? I look forward to making this recipe.
misschels August 5, 2013
Yes you can make an equal substitution. I have millions of times and it comes out perfect! :)
PRST June 9, 2013
Oh, forgot to say that I plan on substituting honey for the agave since I am not a fan of high fructose syrups.
misschels June 9, 2013
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 :)
PRST June 9, 2013
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.
PRST June 8, 2013
Is the shredded coconut sweetened?
misschels June 8, 2013
I have tried it both ways and either way is fantastic!