Banana Cake (GAPS, SCD, grain free, dairy free, refined sugar free)

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Last Updated on March 30, 2023

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She likes it!  Hey Mikey!
I wanted to re-post this banana cake to inform everyone that miracles do happen.  My daughter has decided that she likes banana bread/cake now.  HOORAY! I’ve been making this into loaves (instead of cakes) because they stack better in my freezer, but the original recipe (below) is formulated for a cake pan.  Here’s a tip:  a DOUBLE recipe will make three 8″x4″ loaves of banana bread.  I hope that helps. Just an aside – I love this banana bread toasted and slathered with butta…mmmmmm
My kiddos LOVE bananas.  In fact, we have to buy them every few days because they eat so many. In an effort to get my girly with the food intolerance to eat more, I thought banana bread was a good choice.  After all, she adores bananas.  It would be a healthy, yummy thing for her (and the rest of us) to snack on.  Well, after many attempts, she just…..doesn’t….like it, never has (even back in the days of full-on gluten) – never will.  Go figure.Then, I get this great idea!  “I’ll make banana bread into a cake!  Surely if it’s called ‘banana cake’ she’ll eat it.”  (I’m a genius.)

Wrong!  After tasting it she said – with a look of disdain on her face- “It’s tastes like banana bread.”

Two words come to mind…TOO and BAD!  The rest of us loved it – including outside taste testers.  I hope you enjoy this Banana Cake as much as we… well…MOST of us did.

This cake tastes even better the next day.  Store it in the fridge and enjoy!

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I prefer Honeyville blanched almond flour as it has a nice fine texture. Also, my favorite baking pans are USA Pans because they are nice and heavy, bake evenly, have a silicone coating for easy release that is PTFE, PFOA, and BPA-free.

 

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Banana Cake (GAPS, SCD, grain free, dairy free, refined sugar free)

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  • Author: Jen - My BIG FAT Grain Free Life

Ingredients

Units Scale
  • 1 1/2 cups cooked navy beans, drained and cooled (see note)
  • 3 eggs
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon vanilla extract (gluten free)
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 2–3 ripe bananas, mashed
  • 1 1/2 cups blanched almond flour (I use Honeyville)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350F. Grease a 9″ round baking pan. Line bottom with parchment paper.
  2. In a food processor high speed blender, combine beans, eggs, apple cider vinegar, vanilla, honey and coconut oil.
  3. In a separate bowl, whisk together almond flour, salt, baking soda and cinnamon.
  4. Add dry ingredients to the blender or food processor and mix until well combined.
  5. Scrape down sides, add bananas, and pulse until well mixed.
  6. Pour batter into prepared pan. Bake for 35-40 minutes.
  7. Cake tends to be very moist – do not under bake. I lean toward 40 minutes.
  8. Allow to cool in pan 10 minutes. Then turn the cake out and allow to cool on baking rack.