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!
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.
Notes
8-10 servings