The lockdown here in Italy was tough, but these two months at home resulted in a few good discoveries. The first one is that I cook way better than I thought. The second is that my gluten free banana cake is moist and delicious. I’m not here to talk about the lockdown, but to share the best banana cake gluten free and dairy free recipe I have ever cooked. So true that it became Rob’s favorite and a real success on our Instagram. Talking about that, don’t forget to follow @LoveandRoad here.
Why is this gluten free banana cake so good? The answer is easy: it’s delicious, gluten free, lactose free, you can make it using a blender and with simple ingredients (that you probably already have in your pantry). Not to mention that it’s better than any banana bread, as it’s packed with flavors and super moist.
I have IBS – Irritable Bowel Syndrome, and in one of my FODMAP diet phases, I couldn’t eat gluten either lactose. That was a real challenge for me as I LOVE cakes, sweets, and baking. So I did what most desperate humans would do, I Googled ‘gluten free dairy free banana cake recipe’, but what I found let me down.
Most of the gluten free banana cake recipes I found had milk or butter as an ingredient. So I searched for a dairy free banana cake recipe, and most of them would have whipped egg whites, which created a new challenge for me as I don’t have a food mixer. Let me explain the situation, we moved to Italy less than a year ago, and as we travel a lot, I thought I would never need a food mixer, so we didn’ buy it. All my baking recipes are done by hand mixing or using a blender, so fluffy egg whites are a no no for me.
But I’m a stubborn cook, and I remembered that my mom (an awesome baker) used to make chocolate cake and banana cake using a food blender. So I asked Google’s help one more time: how to make gluten free banana cake in a blender? As I expected, I found only a few recipes and most of them with an ingredient list full of different flours or special sweeteners. By this point, I was starting to get tired and pissed off. I just wanted to bake an easy, moist banana cake, gluten-free and lactose free with a cinnamon’s touch, am I asking too much?
After an hour in front of the computer, I decided to create my own recipe for gluten free, dairy free banana cake in a blender using basic ingredients. For my surprise and happiness, it turned out AMAZING. I was happy, my tummy was healthy, and Rob was delighted.
It doesn’t matter why you don’t want, or can’t eat gluten and lactose, you still can eat a delicious slice of banana cake without compromising your diet, and I’m here to show you how.
Talking about diet, I want to tell you that I’m not a nutritionist, I’m a professional traveler, baker enthusiast, and a cake lover. That means I know how to cook and create delicious recipes. I’m not worried about nutritional facts, because I believe everyone should have the right to eat yummy gluten free and dairy free banana cake without guilt. If you follow my banana cake recipe, it will be a 100% gluten free and dairy free cake, but if you make any substitution or adaptation, then it’s at your own risk.
Done with talking, let’s start baking the best dairy and gluten free banana cake ever, using only a blender, a sprinkle of cinnamon, and my little secret.
Dairy free and gluten free Banana Cake recipe
– Preparation: 10 to 15 min
– Cook: 1 hour
– Bake in: springform cake tin 25cm.
– Difficulty: super easy.
Banana cake ingredients:
- 4 ripe bananas
- 4 eggs
- 1 cup (240ml) of muscovado sugar (or brown sugar)
- 1 cup (240ml) of refined sugar
- 1 cup (240ml) of vegetable oil
- 2 cup (240ml) of rice flour
- 1 tsp of grounded cinnamon
- 10g baking powder
- 2 tbsp of nuts (can be walnut, pecan nut, hazelnut or Brazil nut, what you prefer or have at home)
- 1 tbsp of flaxseed (also called linseed), it’s optional.
How to make dairy free and gluten free banana cake
Add in the blender the 4 eggs, the 4 ripe bananas chopped, the vegetable oil (I used sunflower oil), the grounded cinnamon and the 2 cups of sugar. Add the sugar as the last ingredient so the blender won’t get stuck. Blend everything well until you get a homogenous and liquid dough.
Pour the liquid in a big bowl and add the cups of rice flour one by one, mixing by hand. It will be a very smooth and liquid dough, don’t worry, it’s normal. It will result in a super fluffy and super moist banana cake. Then add the baking powder folding gently.
Choose your favorite baking tin and grease it with vegetable oil and coat with rice flour. I use a 25 cm springform cake tin so I can easily remove the cake from the container, and it’ll look gorgeous when serving. I love to eat cake, even more if they look beautiful.
Pour the cake dough in the coated baking tin and be ready for my little secret. Get the flaxseeds and sprinkle them over the cake. Get the nuts and wrap them in a napkin or a clean tea towel and smash them with a meat pounder. Don’t you have one? Don’t worry, I used a regular hammer and worked flawlessly. After cracking the nuts carefully, sprinkle the big chunks on the top of the cake. If you love cinnamon, as I do, sprinkle a little bit on the top of the cake as well, and now we are ready to bake.
Place the cake on the middle shelf of a preheated oven at 180ºC for approximately 1 hour. My oven tends to heat a lot on the superior part; to not burn the top of the cake, I set my alarm for 30 minutes, then I cover it with aluminum foil paper and bake it for 30 minutes more. If you can regulate the heat of your oven, I would say to make it a bit lower on the top.
After 1 hour, get a toothpick and check if it’s cooked. If the toothpick comes out clean, your delicious banana cake is ready. Take the banana cake out of the baking tin while it’s warm, brew a coffee and enjoy it! I’m sure you’ll fall in love with this easy gluten free banana cake recipe. If you decide to share it, be ready for tons of compliments and people asking for a second or third slice.
My favorite part of baking this recipe is the delicious aroma of warm banana cake with cinnamon that takes over the house. If you like this lovely scent as well, here is another trick. I love to eat my banana cake warm, even on the next day, so before serving, I heat it in the microwave. Twenty seconds is enough for your slice of banana cake to be perfectly moist and warm and to bring back that delicious cake smell to the kitchen.
Did you like this banana cake gluten free and dairy free recipe? Leave a comment below, or even better, bake your own banana cake and then tell me if you love it as much as I do. ❤️
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