Sometimes only cake will do. You need a sweet treat. Well this refined sugar-free gluten free banana and coconut cake is just the thing for times like that. All the taste and none of the guilt.
If you are going to be really picky I should be calling this refined sugar free. Because the food police will instantly say that bananas contain sugar in the form of natural fructose. Therefore they are a sugar substitute and bad for you.
Well, quite honestly I don’t give a damn. This is my blog, my recipe and if it offends their delicate sensibilities they can go read someone else’s recipes.
Ingredients for this coconut and banana cake
Sweet bananas
You want to use a really ripe banana for this gluten-free banana and coconut cake. The riper the better. All spotty and brown means their is more sweetness below the skin.
Spices
I have used vanilla here. The richness of flavour and the warmth it brings are wonderful. Throw in the fact that vanilla has a natural sweetness of its own and you’re on to a winner.
Other spices; I’ve also used cinnamon, ginger and nutmeg. I do love the warmth that spices bring. And they go so well in this simple coconut and banana cake.
Nut butter
You can use any nut butter you have to hand. Peanut butter, almond butter or a mixed nut butter.
Check out my recipe for my own homemade All Nut/Mixed Nut Butter
It’s super easy to make and has nothing added at all. Nuts all the way!
How to make this gluten-free banana and coconut cake
Simply beat the banana and eggs in a mixer then add all the other ingredients.
Once everything is well blended spoon into your prepered cake tin and bake for about 30 minutes or until a skewer/toothpick comes out clean when pressed into the centre of the cake.
How many does this cake serve?
This gluten-free banana and coconut cake is baked using a small baking tin here, just 13cm/5″ which gives 4 slices of cake.
How long does it keep?
The cake will keep for 2-3 days in a sealed container or under a cake dome. To freeze it simply wrap in clingfilm and pop it into a freezer bag and its good for up to 3 months in the freezer.
How to serve this gluten-free banana and coconut cake
If you are keeping it healthy then just a sprinkling of desiccated coconut is all you need.
You could always add a lovely luxurious drizzle of rich dark (70% or more cocoa solids) chocolate on top.
I like to serve my cake with some raspberries on the side and a dollop of Greek yogurt on top.
Looking for more quick and easy recipes that are refined sugar free? Then check these out before you go;
3 ingredient gluten-free flourless chocolate cake
Sugar free gluten free brownies
Healthy coffee and walnut cake
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Sugar Free Gluten Free Banana And Coconut Cake
Ingredients
- 1 banana ripe
- 2 medium eggs
- 1/2 cup nut butter
- 1/2 cup dessicated coconut plus extra to decorate
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 pinch nutmeg
Instructions
- Preheat oven to 180C/350F/Gas 4
- Line a small 13cm/5" baking tin with parchment paper
- Beat together the eggs and banana in food mixer
- Add all other ingredients and mix untill well combined.
- Spoon the batter into the prepared baking tin.
- Bake for 30 minutes or until golden and firm on top.
- Allow to cool for 10 minutes before removing from tin and fully cooling on a wire rack.
- scatter with coconut.
what flour is used in this recipe?
There is no flour in this recipe, one of the reasons it is gluten free.
none thats why it is gluten free
Fantastic simple recipe, wholesome and healthy. This is something my whole family love and can enjoy!! I added some extra like courgette in one and then fruit in another , excellent ! Thank you
Glad you like it so much and I like your additions too.
K x
Cake did not rise very much! Certainly did not look anything like the one in the picture
Where did I go wrong? Find it easier to use weights rather than cups.
Sorry no idea where you went wrong, it doesn’t rise much anyway.
K
I made this today with my 2 year old. It’s a lovely moist cake. My only feedback is that if you haven’t had a completely sugar free cake then it’s quite different and perhaps an icing like a sweet potato and dark choc would go well on the top. Just needed some sweetness of some kind with it 🙂
I made this and added a dash of maple syrup and some walnuts , it was delicious.
What a good idea, sounds great.
K
This is so yummy. A great recipe. I love that I don’t have to use GF flour too. Much healthier!
Thanks Leila, glad you like it
K x