Gluten Free Banana Cake (Moist!)
This gluten-free banana cake is light, fluffy, and moist! It's incredibly easy to make with just one bowl.
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INGREDIENTS
For Cake
- 1 cup mashed banana, about 2-3 medium bananas
- ½ cup vegetable oil , or olive oil/coconut oil
- ⅔ cup GF flour blend, with xanthan gum, I like to use Schar Mix C
- 1 cup old fashioned rolled oats
- ⅓ cup brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 large eggs
- 2 tablespoons desiccated coconut, unsweetened
- 1 teaspoon pure vanilla extract
- vegetable oil or butter for greasing the pan
For Serving (Optional)
- 2 ounce roughly chopped dark chocolate, for baking or semi sweet chocolate chips
- 1 teaspoon olive oil or coconut oil
- 1 teaspoon desiccated or shredded coconut, unsweetened
INSTRUCTIONS
- Preheat your oven to 350°F (180°C). Grease a 7-inch or 8-inch round baking pan with butter or oil.vegetable oil or butter for greasing the pan
- In a mixing bowl, lightly whisk together the eggs and sugar. Then, add the mashed banana, vanilla, and oil, coconut and mix until combined.1 cup mashed banana, ⅓ cup brown sugar, 2 large eggs, 2 tablespoons desiccated coconut, 1 teaspoon pure vanilla extract, ½ cup vegetable oil
- Next, stir in the rolled oats until well combined with the wet ingredients.1 cup old fashioned rolled oats
- In a separate bowl, mix together the dry ingredients: flour, baking soda, and salt. Sift this mixture into the bowl with the wet ingredients, and combine everything together.⅔ cup GF flour blend, 1 teaspoon baking soda, ¼ teaspoon kosher salt
- Pour the batter into the prepared baking dish and bake for 30 minutes. Allow the cake to cool in the pan for 10 minutes.
- While it's cooling, prepare the topping glaze by melting chocolate and oil together using either a double boiler or microwave in 30-second increments. Transfer the melted chocolate to a pastry piping bag.2 ounce roughly chopped dark chocolate, 1 teaspoon olive oil or coconut oil
- Once the cake has cooled slightly, remove it from the pan and drizzle with the melted chocolate. Sprinkle some coconut on top, if desired. Slice and serve. Alternatively, you can serve the cake with a drizzle of honey instead of chocolate.1 teaspoon desiccated or shredded coconut
NOTES
- To Store. This cake will stay moist for 2-3 days. Store it at room temperature in an airtight container or tightly wrapped in plastic cling wrap.
- To Freeze. Let the cake cool to room temperature and wrap it with plastic wrap. Freeze for up to 1 month. Thaw it at room temperature, you don't need to reheat it but you certainly can do it in the oven at lower temperatures about 250-350 degrees Fahrenheit.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 255kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 38mgSodium: 186mgPotassium: 172mgFiber: 3gSugar: 12gVitamin A: 71IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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