COCONUT WALNUT BANANA LOAF CAKE (GLUTEN-FREE)


Coconut Banana Loaf Cake as the name suggest is a perfect blend of tropical flavours. Using the coconut flour and coconut sugar adds that extra depth of flavours and keeping it away from those refined sugars and glutinous flours. Whether you are gluten intolerant or not this loaf cake is a winner for all.


It's such an easy to make one bowl recipe which requires no fancy equipments to make. Its those quintessential cakes which is made in minutes and just perfect for that holiday trips to take along while traveling miles driving down for your getaway. It's easily kept and stored without refrigeration for upto 2 days.


Do give this yummiest and healthy cake a try and I'm sure you're gonna love it and wont go back to your usual banana bread recipes.



PREP TIME: 15 minutes

BAKE TIME: 45 minutes

SERVES: 12 slices



INGREDIENTS

  • 2 ripe bananas

  • 2 eggs

  • 3/4 cup coconut sugar

  • 100g unsalted butter, melted

  • 75ml sunflower oil

  • 1 tsp vanilla essence

  • 1/2 cup coconut flour

  • 1/2 cup almond powder

  • 3/4 cup gluten-free all purpose flour (I used Bob’s Mill brand)

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/3 cup walnuts, chopped

Equipment needed

  • 8 X 4 inch loaf pan


METHOD

  1. Line 8 x 4 inch loaf pan. Preheat oven to 180°C.

  2. In a large bowl, mash bananas with the back of a fork, add eggs and vanilla. Lightly beat them with fork to mix with bananas.

  3. Add sugar, butter and oil to the banana mixture. Mix them all together until combined.

  4. Sift flours, salt, baking powder and baking soda together, add it to the wet mixture and fold in gently with the spatula until combined. Drop in the chopped walnuts and fold them in.

  5. Pour the batter in prepared pan, top with some extra walnuts if you desire and bake for 40-45 minutes until the toothpick comes out clean.

COOK'S NOTES

  • Ripe bananas work best for this recipe and is a perfect use of them in a cake.

  • Coconut sugar adds the depth of flavour to the cake but if you can't get hold of that, you can replace it with soft brown sugar or jaggery powder (shakkar).

  • Please note I used coconut flour not powder as many people think its the same but these two are entirely different. Coconut powder is also sometimes called or known as dessicated coconut.

  • For the gluten-free all purpose flour I used the brand named Bob's Mill. If you are using another brand or a variant of gluten-free flour, the texture and taste of the cake might vary.

  • All oven temperatures are different, keep an eye on the cake and check on it about 5 minutes before the completion of timer. Keep more or less time according to your oven temperatures. Mine was done in 45 minutes.

  • Walnuts can be skipped or replaced with pecan nuts or dried fruits like apricots.