Caramelised Banana Bread Cake (Gluten Free)
The ultimate gooey and sweet banana cake, made extra special with added spices, ground almonds and caramelised bananas on top. Delicious!
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 exciting 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 xxx
Ingredients
- 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
- 300 g gluten-free plain white free flour
- 75 g ground almonds
- 100 g oats
- 20 g 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 tsp vanilla extract/paste or powder
- 90 g melted coconut oil
- 75 ml maple syrup
For the caramelised bananas
- 1 1/2 bananas sliced into rounds
- 1 tsp coconut oil
- 1 tsp maple syrup
Instructions
- Make your flax eggs.
- In a small bowl, combine the almond milk and the apple cider vinegar.
- Preheat the oven to 180c /gas Mark 4
- In the large bowl, combine all 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.
- Grease a round baking tin with coconut oil then spoon in the batter. Smooth out to the edges.
To make the caramelised bananas
- Add the coconut oil to a small pan and melt the oil.
- Add the maple and banana slices and fry in the oil on one side, then flip over to caramelise the other side. Set aside.
- Top the cake batter with the caramelised bananas.
- Bake for approx 60 minutes.
- Check that it’s cooked by sticking a skewer into the middle to ensure it’s cooked through. If not, pop back in the oven until cooked in the middle.
- Let it cool for at least 20 minutes, then turn out.
6 Responses
It doesn’t say what size tin?
I used a 2cm loose bottomed cake tin xx
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?
Hi Radhapriya
Would you use standard oats? Otherwise I think you could try desiccated coconut or buckwheat flour.
Love
Niki xxx
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
I hope you like xx