Moist Banana Cake
Dessert Recipe

Moist Banana Cake

Banana Cake

Easy to make this super moist banana cake is delicious on it’s own or served warm with fresh blueberries and whipped coconut cream or ice cream! Gary (my hubby – the chef) used to make the most amazing banana cake. Now that I am gluten free I thought it time to redevelop his recipe. He absolutey loved it and said it was better than his! Win! Win! For me and YOU! 

Preheat oven 160°C/325°F/Gas Mark 3 Line a square cake tin 20cm x 20cm with baking paper – keep paper about a 5cm over from the rim of the tin.


6 ripe bananas – (keep two to slice on top of mix)

6 eggs

3 T rice malt syrup or you can use honey if you prefer

2 tsp vanilla bean paste

1/4 cup coconut oil or avocado oil

1/2 teaspoon cinnamon

1 T ground ginger

2 tsp baking powder

1/2 cup coconut flour

2 T chia seeds

1/2 cup coconut flakes for garnish


Mash bananas in a bowl then add eggs, rice malt syrup, vanilla, coconut oil, cinnamon, ginger and baking powder.

Mix well until combined. Add the flour and chia seeds and mix well. Let the mix rest for 10 mins so the chia seeds can absorb some of the liquid.

Empty the mix into the lined cake tin and even out. Slice the remaining two bananas in half and lay across the top of the mixture, then sprinkle with coconut flakes.

Bake in oven for 45 – 60 minutes. Pierce the cake in the centre with a skewer and if it comes out clean it is ready. 


You might also like my Banana & Walnut Muffins – Click HERE for the recipe!


I would love to hear how you like it? Leave me a comment below!

Be Well


Write a comment