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
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
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Ingredients
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3 cups
blanched almond flour/meal
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1/2 teaspoon
sea salt
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1 teaspoon
baking soda
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1/4 cup
grapeseed oil
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1/4 cup
agave nectar
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3
large eggs
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1 tablespoon
vanilla extract
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1 cup
(2 to 3) mashed bananas
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1/2 cup
shredded coconut
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1/4 cup
chopped walnuts
Directions
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Preheat the oven to 350 F.
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Spray a 9-in cake pan with non-stick cooking spray.
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Using an electric mixer, combine the almond flour, salt, and baking soda.
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In a medium bowl, whisk together the grapeseed oil, agave nectar, eggs, and vanilla extract.
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Stir the wet ingredients into the almond flour mixture until thoroughly combined.
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Fold in bananas, walnuts, and 1/4 c. of the coconut.
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Pour the batter into the prepared cake pan. Sprinkle the remaining coconut on the cake.
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Bake for 35-45 minutes, until a toothpick inserted into the center of the cake comes out clean.
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Let the cake cool in the pan for 1 hour, then serve.
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