This Banana Cake is the perfect blend of indulgence and health, making it a treat that satisfies your cravings while still being mindful of your nutritional needs. Inspired by one of the 110 recipes from a healthy snack collection, it’s packed with the natural sweetness of ripe bananas and a hint of cinnamon. This recipe avoids refined sugars, opting for a healthier alternative, and is gluten-free, making it suitable for a wide range of dietary preferences. Whether baked as a full-sized cake or as individual mini-cakes, this banana treat is ideal for snack time, dessert, or even breakfast!
Why You’ll Love This Recipe
You’ll absolutely love this recipe because of its versatility, ease, and taste! The use of ripe bananas not only gives a naturally sweet flavor but also makes this cake incredibly moist. You’ll appreciate the balance between satisfying sweetness and nutritious ingredients like rice flour and coconut oil, which make it suitable for a healthier lifestyle. It’s also a great recipe to make when you have extra bananas lying around. The addition of cinnamon gives the cake a comforting warmth, while the option to mix in chocolate chips or cocoa provides an extra layer of decadence. You won’t believe how easy it is to create a dessert that feels both indulgent and nourishing.
Perfect Occasion
This banana cake shines on many occasions. It's ideal for an afternoon snack, served with a cup of tea or coffee, or as a sweet but not overly indulgent breakfast option. It’s also a fantastic choice for gatherings, where individual banana cakes can be presented beautifully on a platter. They’re perfect for kids’ lunchboxes, adding a healthier touch to their school snacks. Birthdays, family brunches, or picnics—this cake suits them all. Since it's gluten-free, it's also a thoughtful dessert to serve when you have guests with dietary restrictions.
Decoration Tips
For a simple and elegant presentation, dust the top of the cake with powdered sugar or cinnamon before serving. You can also garnish it with banana slices or a drizzle of melted dark chocolate for an extra touch of sweetness and visual appeal. If making the cocoa version, a marbled effect can be achieved by swirling the cocoa-infused batter with the plain one—this adds a beautiful contrast when sliced. For a fun twist, scatter chocolate chips or nuts on top of the batter before baking to create a crunchy topping. If you’re going the individual cake route, serve them in colorful or patterned cupcake liners to add a festive touch.
Ingredients:
- 4 ripe bananas
- 4 eggs
- 1/2 cup of liquid coconut oil or sunflower oil
- 3/4 cup of demerara sugar
- 1 teaspoon of ground cinnamon
- 1/2 cup of rice flour
- 1/2 cup of sweet starch
- 1/2 cup of potato starch or cornstarch
- 1 tablespoon of baking powder
Instructions:
- Start by preheating your oven to 200°C (about 390°F).
- In a blender, combine the peeled bananas, eggs, oil, sugar, and cinnamon. Blend until smooth and well mixed.
- In a separate bowl, sift together the rice flour, sweet starch, and potato starch (or cornstarch).
- Pour the banana mixture from the blender into the bowl with the flours, and gently fold everything together until well incorporated.
- Finally, stir in the baking powder, mixing gently to ensure it’s evenly distributed throughout the batter.
- Grease either a full-sized cake pan or individual muffin tins, depending on your preference.
- Pour the batter into the pan(s) and bake for about 30 minutes if using a single cake pan, or around 20 minutes for individual cakes. Check for doneness by inserting a toothpick—if it comes out clean, your cake is ready!
- Allow the cake to cool before serving.
For a Cocoa Twist:
- To make a marbled banana cake, divide the batter in half. Add 1 tablespoon of unsweetened cocoa powder to one portion and stir. Pour the plain and cocoa batters alternately into the pan and swirl with a knife for a marbled effect.
For a Chocolate Chip Delight:
- Stir 1/3 cup of chocolate chips into the batter before baking for a deliciously rich and chocolaty banana cake.
Enjoy!