Moist and light, this banana cake can be served to anyone and they won’t believe its grain/gluten free. Uses almond meal.
Course:
Sweet Treats
Cuisine:
Gluten Free, Grain Free
Keyword:
banana, cake
Servings: 12people
Author: Grain Free Living
Ingredients
Ingredients by Cup Measure
2largeeggs
1/2tspvanilla extract or powder
2eachvery ripe bananas
1/2cupcoconut sugarrapadura works well also. Any granulated sugar you like.
1/4cupcoconut or macadamia oilor melted ghee
2cupalmond meal
1/2cuppotato or tapioca starch
1/4tspceltic sea saltor whatever salt you like
1/2tspbaking soda also called bicarb sodasee note on baking powder
1tspcream of tartersee note on baking powder
Ingredients by Weight for Thermomix
2largeeggs
1/2tspvanilla powder or extract
2eachripe banana
35gcoconut oil/macadamia oil or ghee
85gcoconut sugar
200galmond meal
100gpotato or tapioca starch
1/4tspceltic sea salt
1/2tspbaking soda also called bicarb sodasee note on baking powder
1tspcream of tartersee note on baking powder
Instructions
Preheat oven to 160°C fan forced or 180°C convection oven.
Grease and line your tin, a standard round or square cake tin is fine.
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)
Add 2 mashed very ripe bananas and combine (5 seconds/speed 6 TM31)
Sift or whisk together your dry ingredients and add to wet ingredients, stir until combined. (10 seconds/speed 6 TM31)
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.