This fluffy coconut flour banana cake recipe is gluten-free and dairy-free, and bursting with banana flavour! The infusion of mashed bananas into the cake batter makes for a cake with a moist, tender crumb and a delicious banana taste. Enjoy as a simple snacking cake or elevate it with a frosting and fresh fruit topping.
What Makes this Coconut Flour Banana Cake Gluten-Free?
While many banana cakes include all-purpose flour which contains gluten, this one uses coconut flour for the flour component. Coconut flour is actually a byproduct of coconut milk. After making the milk, the remaining pulp is dried and ground into coconut flour, which is highly absorbent and has a slightly sweet, coconut taste. Baking with coconut flour is wonderful for gluten free baking due to its absorbent nature and lower amount of carbs.
Due to the popularity of gluten-free baking these days, coconut flour is relatively easy to find in grocery stores. However, if your particular grocery store doesn’t carry it, you may be able to find it and other gluten free flours at health food stores, bulk food stores, or online.
If you don’t bake with coconut flour very often, it should still be worthwhile to purchase it for baking as it usually comes in quite a small bag. However, it also keeps very well in the freezer, so you should be able to keep it there until you are ready to bake with it again.
Beyond replacing all-purpose flour with coconut flour, all of the other ingredients in this cake are naturally free of gluten.
What Makes this Cake Dairy-Free?
Many cake recipes and baked goods include butter or milk, but this one doesn’t use either. Instead, coconut oil replaces the traditional butter and oil which adds moisture to the cake along with a pleasantly sweet, coconut taste.
For this cake recipe, you should melt the coconut oil to ensure that it incorporates into the batter easily. However, if it is particularly warm in your kitchen and you store your coconut oil at room temperature, the coconut oil may be fluid already.
Furthermore, there is no milk in this cake recipe. The eggs and mashed banana, as well as maple syrup, provide all the liquid needed to combine the remaining ingredients and make a moist cake.
Can I Make this Cake Sugar-Free?
You certainly can make this cake added sugar-free. This coconut flour cake uses maple syrup as the sweetener, but a sugar-free version exists as well. Sugar-free syrup will provide an equally rich taste to this cake while eliminating the need for added sugar in the recipe. I recommend Lakanto’s sugar-free syrup if you are looking for a sugar-free substitute for this coconut flour banana cake recipe.
However, bananas are high in naturally occurring sugar, so that even with a sweetener substitute, this cake might not be suitable for those on low-carb or keto diets. Instead, you might want to look at my coconut flour pumpkin or zucchini bread recipes that are made with lower sugar vegetables.
How to Make Coconut Flour Banana Cake
To start making this cake, preheat your oven to 350°F and line a round baking pan with parchment paper. The baking pan needed for this cake recipe is only 6-inches in diameter, but it needs to be at least 3-inches tall to hold all the batter and to make the nice big slices you see pictured.
Alternatively, an 8-inch round cake pan works as well. The batter will just spread out more and the final cake will be less tall. Baking times may be affected as well.
1. Since this is a one-bowl recipe and the batter comes together really quickly, it is helpful to gather all your ingredients beforehand.
Mixing the Cake Batter
2. To start making the cake batter for this coconut flour banana cake, whisk the coconut flour with the baking soda and salt (and optional cinnamon) until combined.
3. Then, add the wet ingredients including eggs, the mashed bananas, melted coconut oil, syrup, and vanilla. At this point, you can beat them into the dry ingredients with a hand mixer or you can whisk the mixture until all of the ingredients are homogenous and there aren’t any lumps. The mashed bananas infuse the batter with banana flavour and help keep the cake moist.
Baking the Cake
4. Pour the finished gluten free banana cake batter into the prepared baking tin. Then, bake the cake until baked through, which will take about 45 in total.
To determine the doneness of the cake, you can insert a skewer or toothpick into the middle to see if it comes out clean. If it comes out clean, the cake is done. However, if you see some sticky crumbs, feel free to bake the cake for a little longer. Once the cake is baked, you can allow it to cool completely in the pan before serving it. You can also lightly press into the top of the cake, and if the indent jump back immediately the cake is done.
How to Serve the Coconut Flour Banana Cake
This cake makes for a wonderful, flavourful dessert to have on its own with a cup of tea or coffee, but you can serve it with garnishes too. I suggest that you try it topped with whipped coconut cream and fresh blueberries. Otherwise, you can also have it with whipped cream and other fresh berries like strawberries, raspberries, or blackberries if you like.
Another option for serving this cake is to dust it with powdered sugar. You could even dust it with a mixture of powdered sugar and ground cinnamon if you would like to add a slightly spicy note to the cake.
Storing the Coconut Flour Cake
To enjoy this cake in its freshest form, I recommend that you eat it within two days of baking it. During this time, you can cover it and store it at room temperature. However, if you would like to keep it for a little longer, it will stay fresher if you keep it covered in the fridge. For this, I advise that you eat it within five days.
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Coconut Flour Banana Cake
This fluffy coconut flour banana cake is gluten-free and dairy-free, and bursting with banana flavour! The infusion of mashed bananas into the cake batter makes for a cake with a fluffy, tender crumb and a delicious banana taste.
- ¾ cup coconut flour
- 3/4 teaspoon baking soda
- 1 pinch of salt
- 1/2 teaspoon cinnamon optional
- 4 large eggs
- 1 cup mashed ripe bananas about 3 bananas
- ¼ cup coconut oil melted
- 1/3 cup maple syrup *or sugar-free alternative
- 1 tablespoon vanilla extract
Preheat the oven to 350°F/180°C.
Line an 8-inch (or 6x3inch) round baking pan with parchment paper and set aside.
In a bowl whisk together the coconut flour, baking soda, and salt.
Now add the eggs, mashed bananas, coconut oil, maple syrup and vanilla and mix everything together with a whisk or hand mixer until there are no more lumps remaining.
Pour the batter into the prepared loaf pan. Bake the cake in the preheated oven for about 45 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and allow the cake to cool completely before serving.
Optionally, you can top the cake with whipped coconut cream and fruit like blueberries.
*sugar-free maple flavored syrup can be substituted