Grain Free Almond Banana Cake

This is the 2017 updated version of my classic banana cake recipe.  I’ve been cooking this for years for special occasions, this improved recipe reduces the oil and increases the flour ratio for a better result.

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Gluten Free Almond Banana Cake
Moist and light, this banana cake can be served to anyone and they won’t believe its grain/gluten free. Uses almond meal.
Prep Time 10 min
Cook Time 40 min
Servings
people
Ingredients
Ingredients by Cup Measure
  • 2 large eggs
  • 1/2 tsp vanilla extract or powder
  • 2 each very ripe bananas
  • 1/2 cup coconut sugar rapadura works well also. Any granulated sugar you like.
  • 1/4 cup coconut or macadamia oil or melted ghee
  • 2 cup almond meal
  • 1/2 cup potato or tapioca starch
  • 1/4 tsp celtic sea salt or whatever salt you like
  • 1/2 tsp baking soda also called bicarb soda see note on baking powder
  • 1 tsp cream of tarter see note on baking powder
Ingredients by Weight for Thermomix
  • 2 large eggs
  • 1/2 tsp vanilla powder or extract
  • 2 each ripe banana
  • 35 g coconut oil/macadamia oil or ghee
  • 85 g coconut sugar
  • 200 g almond meal
  • 100 g potato or tapioca starch
  • 1/4 tsp celtic sea salt
  • 1/2 tsp baking soda also called bicarb soda see note on baking powder
  • 1 tsp cream of tarter see note on baking powder
Prep Time 10 min
Cook Time 40 min
Servings
people
Ingredients
Ingredients by Cup Measure
  • 2 large eggs
  • 1/2 tsp vanilla extract or powder
  • 2 each very ripe bananas
  • 1/2 cup coconut sugar rapadura works well also. Any granulated sugar you like.
  • 1/4 cup coconut or macadamia oil or melted ghee
  • 2 cup almond meal
  • 1/2 cup potato or tapioca starch
  • 1/4 tsp celtic sea salt or whatever salt you like
  • 1/2 tsp baking soda also called bicarb soda see note on baking powder
  • 1 tsp cream of tarter see note on baking powder
Ingredients by Weight for Thermomix
  • 2 large eggs
  • 1/2 tsp vanilla powder or extract
  • 2 each ripe banana
  • 35 g coconut oil/macadamia oil or ghee
  • 85 g coconut sugar
  • 200 g almond meal
  • 100 g potato or tapioca starch
  • 1/4 tsp celtic sea salt
  • 1/2 tsp baking soda also called bicarb soda see note on baking powder
  • 1 tsp cream of tarter see note on baking powder
Instructions
  1. Preheat oven to 160°C fan forced or 180°C convection oven.
  2. Grease and line your tin, a standard round or square cake tin is fine.
  3. In a food processor, blender or thermomix, or just in a bowl, beat eggs, vanilla, sugar, and oil until well blended. (About 20 seconds/speed 6 in a TM31)
  4. Add 2 mashed very ripe bananas and combine (5 seconds/speed 6 TM31)
  5. Sift or whisk together your dry ingredients and add to wet ingredients, stir until combined. (10 seconds/speed 6 TM31)
  6. Pour into your prepared baking tin and cook 30-40 mins or until a skewer inserted into the middle comes out clean. Cooking time depends on tin size and your oven.
Recipe Notes

You can also use 2 tsp of baking powder.

Instead of icing, sprinkle flaked almonds and frozen raspberries on the top before cooking for an amazing finish to your cake.

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