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
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
blanched almond flour/meal
(2 to 3) mashed bananas
In This Recipe
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.