Caramelised Banana Bread Cake (Vegan & Gluten Free)

So my banana cake recipe is finally up! It’s taken a little while to get to you as I’m super busy working on lots of excting projects at the moment, which is wonderful if not a little crazy.
I love being busy and challenged but there’s just not enough time in the day!

But back to the cake, banana cake is a classic but for a reason right? One of the best ways to use up those sweet overripe bananas with their incredible natural sugars.
But as an extra little treat I’ve added some gorgeous caramelised bananas to the top of the cake.

You can eat this on its own or with spread with some peanut butter and jam – even better!

Enjoy xx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  8-10 servings
  15 minutes preparation time
  60 minutes cook time


  • 2 flax or chia eggs (2 tbsp chia or ground flax mixed with 6 tbsp water and left to stand for 5 minutes)
  • 220 ml almond milk
  • 1 tbsp apple cider vinegar
  • 300g gluten free plain white free flour
  • 75g ground almonds
  • 100g oats
  • 20g coconut sugar
  • 1 1/2 tsp baking powder
  • 1 ½ teaspoons baking soda
  • 1 tsp sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp allspice
  • 2 1/2 medium ripe bananas – mashed
  • 2 tps vanilla extract/paste or powder
  • 90g melted coconut oil
  • 75ml maple syrup
  • Caramelised bananas
  • 1 1/2 bananas sliced into rounds
  • 1 tsp coconut oil
  • 1 tsp maple syrup


  1. Make the flax eggs.
  2. In a small bowl, combine the almond milk and the apple cider vinegar.
  3. Preheat the oven to 180c /gas mark 4
  4. In the large bowl combine all of the dry ingredients. Add the banana, melted coconut oil, vanilla, almond milk/vinegar mixture and the maple syrup. Stir thoroughly until you have a smooth, thick batter. Stir in the flax eggs.
  5. Grease a round baking tin with coconut oil then spoon in the batter. Smooth out to the edges.
  6. To make the caramelised banana’s add the coconut oil to a small pan and melt the oil. Add the maple and banana slices and fry in the oil in one side then flip over to caramelise the other side. Set aside.
  7. Top the batter with the caramelised bananas.
  8. Bake for aprox 60 minutes, check that it’s cooked by sticking a skewer into the middle to ensure its cooked through. If not pop back in the oven until cooked in the middle.
  9. Let it cool for at least 20 minutes then turn out.

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  1. Radhapriya on January 29, 2020 at 8:13 am

    Hi Niki,
    Is there something other than the oats I can put in there? We don’t really have gluten free oats in this country. Coconut perhaps? I know it doesn’t behave the same as oats. Hmmmm?

    • Niki on January 29, 2020 at 9:33 am

      Hi Radhapriya
      Would you use standard oats? Otherwise I think you could try desiccated coconut or buckwheat flour.
      Niki xxx

  2. […] Full recipe here. […]

  3. […] Full recipe here. […]

  4. […] excuse to NOT eat them, leave them to go overripe and THEN MAKE ALL THE BANANA BREAD. This caramelised one to be […]

  5. marisa lolli on January 31, 2019 at 2:42 pm

    Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much

    • Niki on February 5, 2019 at 9:59 pm

      I hope you like xx

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