I threw this delightful little cake together in celebration of my little one turning 18 months old.
I wanted something without refined sugar, relatively healthy, and with one of his favorite flavors (banana!).
I was incredibly happy with how it turned out! Moist, fluffy, and with an almost sponge-like texture. The flavor has just the right amount of banana, a slight touch of cinnamon, and only a subtle bit of sweetness. It is perfect!
Being that it is not overpoweringly sweet, we ate the leftovers for breakfast. It is ridiculously good! (And, so very easy to make!)
A decadent, yet guilt-free treat . . .
If you are looking for a healthy dessert or a slightly sweet breakfast option, with only simple wholesome ingredients -- this will not disappoint!
Banana Cake (Gluten Free, Refined Sugar Free)
Makes: one 8" cake
1 cup almond flour (I use Bob's Red Mill)
3/4 cup tapioca starch (I use Bob's Red Mill)
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon, ground
3 eggs, beaten
4 tbs coconut oil, melted
3 ripe bananas, mashed
3 tbs maple syrup
Preheat oven to 350°F. Line an 8" cake pan with parchment paper, set aside.
In a large mixing bowl, sift dry ingredients together.
In another bowl, whisk wet ingredients together until smooth.
Combine wet & dry ingredients, stirring until just mixed. Let sit for 10 minutes.
Pour cake batter into your parchment lined cake pan.
Bake for 40 minutes, or until firm and golden.
Let cool before slicing.
*Optionally, thinly slice a banana and use as a topping for your cake (as shown)! Or, if you prefer your cake on the sweet side, or want to decorate properly, this delicious Maple Coconut Buttercream Frosting would make the perfect complement!
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