For someone who lives pretty modestly, I’ll admit that I eat like a Queen. A Queen who cooks for herself of course, but like royalty none the less.
I wouldn’t have it any other way. I think there is a big part of me that really enjoys having control over what I put in my body. And it’s great, because it means I can take foods I wouldn’t normally just go out and buy, and health-ify them. And in this case especially I ask: who doesn’t love a good warm slice of homemade banana cake?
Features of this cake:
Sweetened with coconut sugar, which is lower on the glycemic index!
Gluten-free and therefore safe for those of us with sensitive tummies!
Tastes amazing and doesn’t sacrifice flavour for health benefits!
As mentioned above this cake is gluten free & dairy free.
- 3 cups all purpose gluten-free flour blend (I use Bob’s Red Mill GF Baking)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coconut sugar
- 3 large eggs
- 2 tbsp peanut butter
- 1.5 cups nut milk
- 2 tablespoons apple cider vinegar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 large ripe bananas
- 3/4 cup of coconut oil
- 2 teaspoons vanilla extract
Preheat the oven to 350 F and grease a 9 inch cake pan. You’ll need a deep one – I actually used a 9 inch spring form and it worked great.
First step – prepare the plant based buttermilk. Add the 2 tablespoons of apple cider vinegar to your nut milk. Mix and allow to sit for 5 minutes.
In the meantime, mash bananas. I used my food processor, but a fork should do just fine so long as the bananas are very ripe! Once mashed add eggs, coconut sugar, and vanilla. Once mixed well, add peanut butter.
In a separate bowl, add gluten-free flour blend, baking powder, baking soda, cinnamon, and nutmeg. Mix well.
Now you can add your ‘buttermilk’ to the wet mixture.
Slowly begin adding your dry ingredients to the wet, ensuring a uniform consistency. Now you can add it to your cake pan and bake in the oven for roughly 45 minutes. Stick a knife in the center before you remove it from the oven. When it comes out clean, you should be good to remove it.
Icing, although optional, adds a bit more sweetness. I don’t have a recipe for it as this part was kind of an afterthought, but it’s made from three simple ingredients: melted coconut oil, cacao powder, and icing sugar. You can play with your own measurements if you want a quick and easy icing for your cake as well! Mine is also topped with some energy balls and dairy free chocolate squares. Go ahead, have fun with it!
And just as a note, it’s not vital but better to use a gluten free flour blend vs just one kind of gluten free flour such as garbanzo, rice, etc. I find using a blend in cakes to produce a much more stable product.
I hope you enjoy the cake! Don’t forget to tag me in your recreations on Instagram (@standingstrongwellness) because I love to see you guys in action in the kitchen!
Thanks for dropping by!