Best Banana Cake

Best Banana Cake

I could swear this is my best ever adaptation – and it’s gluten free and as you could easily adapt it to make it full paleo.

Best Banana Cake Ever

A gluten-free, mostly paleo treat that tastes amazing!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert

Ingredients
  

  • 150 g butter softened
  • 1 dl brown sugar you can try leaving this out altogether!
  • 3 eggs
  • 0.5-1 dl cream optional
  • 1.5 dl almond flour
  • 0.5 dl coconut flakes or flour optional – if you leave this out, just add more almond flour or gluten free flour
  • 2 tsp baking powder mix in with the flour
  • 3 ripe bananas mashed roughly
  • 1 peeled & grated apple This may make the cream curdle a little – you can leave one or the other out or not worry about it.
  • 2 handfuls chopped nuts Pecans are great, cashews are excellent too – whatever you have.
  • 2 tsp vanilla sugar optional
  • 1 tsp cinnamon

Notes

All measurements are Finnish/European – a decilitre is 1/10 of a litre – around 1/2 a small cup.
You’ll need two bowls – one for the batter and one for the filling.
BATTER:
Melt the butter, and whisk it with the sugar.  Add the eggs and whisk some more. Add cream, if using.  Mix in the flour with baking powder and mix.  Just use enough flour for a thick but still slightly sloppy consistency.
 
FILLING:
In a separate bowl, mush the bananas and add the spices (vanilla sugar, cinnamon, even a splash of rum! – although if using rum, best to omit the cream).  Finally, I chop up the nuts and shove ’em in too. 
JOIN FORCES:
Now I mix both bowls together gently and pour into a cake mould.  It would seem that the adding of apple with cream curdles the mix a little, as would rum with cream, but it doesn’t actually seem to affect the taste or consistency, so I don’t worry about it.
BAKING:
Then bake – I like to bake it quite slowly, because it takes time to set – around 180C for an hour in my oven, but play around with that.  I just found that if I bake it at a more conventional 200+, the outside burns before the inside has set.  It will still seem a little soft when poked with a wooden skewer and I often think I’m pulling it out too early, but it sets as it cools.
And voila, a super-moist, super-yummy cake – although you  might not be able to tell, as it looks quite plain.  However, it tastes amaaaazing!!!
 
Keyword Easy, gluten free, healthy dessert, low sugar, wheat free