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Banana Cake (One Bowl)


  • 3-4 ripe bananas
  • ½ tsp vanilla extract
  • 1 Tbsp flax seed mixed with 2 Tbsp water set for 5 minutes
  • 3 Tbsp melted coconut oil
  • 100 g syrup date, maple
  • 3 tsp baking powder
  • ¼ tsp sea salt
  • 1 tsp ground cinnamon
  • 150 ml almond or other milk
  • 200 g ground almonds
  • 150 g gluten free flour
  • 115 g gluten free oats


  • Preheat oven to 180C and line a loaf pan with greased parchment paper.
  • Mash banana in a large bowl. Add all ingredients up to almond milk and whisk vigorously to combine. Add almonds, oats and flour and stir.
  • Bake for 1 hour. When ready, it should feel firm and crackly and golden brown on top.
  • Let cool completely before cutting. Serve with a smear of coconut oil and drizzle of maple syrup or as is. Slice and freeze for longer term storage.


Adapted from Minimalist Baker.
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