{"id":8690,"date":"2024-08-19T17:05:13","date_gmt":"2024-08-19T21:05:13","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=8690"},"modified":"2026-02-02T17:31:05","modified_gmt":"2026-02-02T22:31:05","slug":"gluten-free-banana-cake","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-banana-cake\/","title":{"rendered":"Gluten-Free Banana Cake"},"content":{"rendered":"

\u00a0 \u00a0 \u00a0<\/span><\/strong><\/p>\n

 <\/p>\n

A One Bowl Gluten-Free Banana Cake
\nUsing Almond or Oat Flour
\nfor a <\/span><\/strong>9″ Round or 8″ square cake
\n
\nThis cake is nutrient dense, very high and
\nattractive.<\/span>
\n<\/span><\/strong><\/p>\n

 <\/p>\n

Since this is made in one bowl<\/strong>
\nit offers less-mess to clean up.<\/span><\/p>\n

This is one recipe that’s proven to me to<\/span>
\nbe perfect every time, exactly as is it written.<\/span><\/p>\n

 <\/p>\n

I also made this cake as two separate 6″ cakes:<\/strong><\/span>
\nbecause Marc likes chocolate chips and I love<\/span>
\nblueberries and (I had too many in the freezer from<\/span>
\nthe last sale). So we each got our wish.<\/span><\/p>\n

 <\/p>\n

Also made asTwo 6″ cakes<\/span><\/p>\n

\"\"\"\"<\/p>\n


\nYou won’t taste the banana<\/strong>
\nIf you want to be sure of that, <\/span>add a teaspoon
\nof lemon juice, and use yellow bananas<\/span>
\ninstead of overripe brown.\u00a0<\/span><\/p>\n

 <\/p>\n

There’s much nutritional evidence in favor of using
\nAlmond flour <\/span>for gluten-free baking (Ground blanched almonds)<\/em>
\ninstead of oat flour, due to less carb and more fiber.<\/span><\/p>\n

 <\/p>\n

Of course using more fiber and less carb is also<\/span>
\nbeneficial for diabetics.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\nAlmond flour works as a cup for cup replacement for<\/span>
\nmy oat flour recipes, though you should experiment<\/span>
\nwhen it comes to adding tapioca flour for lightness.<\/span>
\nAlmond flour alone is quite heavy and may not rise as<\/span>
\nhigh as it does when mixing it with 1\/3 tapioca flour.<\/span><\/p>\n

 <\/p>\n

INGREDIENTS <\/span><\/strong>
\nFOR THE \u00a0ALMOND FLOUR BANANA CAKE:<\/span><\/strong><\/p>\n

3 eggs, beaten until foamy…beat in
\n<\/span>3 pureed bananas 1-1\/2 cups, If short use applesauce<\/span>
\n3 Tbsp pure maple syrup<\/span>
\n1 1\/2 tsp vanilla extract
\n
\nOptional:<\/strong>
\n(If including), stir in <\/span>1\/2 cup Chocolate
\nchips or fruit.<\/span><\/p>\n

 <\/p>\n

Stir in<\/span><\/strong>
\n1 tsp baking soda<\/span>
\n1\/2 tsp baking powder<\/span>
\n1\/4 tsp salt<\/span>
\n2 cups (oat) or finely ground, blanched almond flour
\n<\/span><\/p>\n

1 cup arrowroot or tapioca.<\/span><\/p>\n

 <\/p>\n

INSTRUCTIONS<\/span><\/strong>
\nto MAKE THE BANANA CAKE:<\/span><\/strong>
\nPreheat the oven to 350 degrees F.<\/span><\/p>\n

Grease an 8\u00d78\u2033 square\u00a0 or 9″ round pan with nonstick
\nspray <\/span>(I like coconut oil spray) or a tiny bit of coconut oil.<\/span>
\nLine the bottom of the pan with parchment paper.<\/span><\/p>\n

 <\/p>\n

Puree bananas until very smooth. The smoother
\nyou\u2019re able to blend your bananas, the better the
\ntexture of this cake.<\/span><\/p>\n

 <\/p>\n

Into the blender or food processor
\nAdd beaten eggs,
\nAdd syrup,
\nvanilla extract,
\nbaking soda,<\/span>
\nbaking powder,
\nand salt<\/span><\/p>\n

Beat one minute.<\/span><\/p>\n

Stir in 2 cups almond flour (blanched finely ground)\u00a0 and<\/span>
\n1 cup arrowroot or tapioca.\u00a0Pulse until just combined.
\n<\/span>
\nStir in 1\/2 cup Chocolate chips or fruit,<\/span><\/p>\n

Pour into your prepared pan. Smooth the surface with<\/span>
\na spatula.
\n<\/span>
\n
\nBake at 350 degrees F. for 30-35 minutes,<\/strong> or until golden
\non top a<\/span>nd a toothpick inserted in the center comes out
\nclean.<\/span><\/p>\n

You may need more baking time for an 8″ cake<\/strong><\/span>
\nas it will be higher than a 9.”\u00a0 Keep an eye on it. It can<\/span>
\nalso burn if you\u2019re not watching. If it’s getting too brown,
\ncover it lightly with a piece of foil or parchment paper.<\/span><\/p>\n


\nLet cake cool completely before frosting.<\/strong> Choose any
\none of my Healthy Frostings.<\/a><\/span><\/span><\/p>\n


\nThe clever layer cake<\/strong> in this image was made by
\ncutting 2 frosted slices the <\/span>same size then putting
\none slice on top of the other, eliminating the need
\nto make an entire layer cake.<\/span><\/p>\n

 <\/p>\n

For the Frosting:<\/strong><\/span>
\nI used my favorite Guilt-free\u00a0Healthy decadent<\/a><\/span>
\nchocolate\u00a0<\/a>fudge<\/a>\u00a0banana based frosting.<\/span><\/p>\n

\"\"<\/p>\n

Chocolate-Fudge Frosting<\/strong><\/span>
\n1\/2 a very-ripe large banana<\/span>
\n2 Tbs. (or more!) unsweetened cocoa powder<\/span>
\nscant 1\/16 tsp salt<\/span>
\n1\/4 tsp. cinnamon<\/span>
\n4 Tbs. melted coconut oil mix in<\/span>
\ngradually until desired consistency.<\/span><\/p>\n

 <\/p>\n

If you don\u2019t want any banana flavor<\/strong> detected in<\/span>
\nthe frosting, use a non-ripe banana,\u00a0 Also, Add<\/span>
\n1\/4 tsp lemon juice to reduce any banana flavor.<\/span>
\n
\nOptional:<\/strong> Add extra powdered coconut sugar
\nto taste. Made by putting Coconut sugar in a
\ncoffee grinder.<\/span><\/p>\n

\u00a0^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
\n\"\"<\/a>
\n<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0 \u00a0   A One Bowl Gluten-Free Banana Cake Using Almond or Oat Flour for a 9″ Round or 8″ square cake This cake is nutrient dense, very high and attractive.   Since this is made in one bowl it offers less-mess to clean […]<\/p>\n","protected":false},"author":1,"featured_media":8813,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":true,"_monsterinsights_sitenote_note":"Published: Gluten-Free Banana Cake","_monsterinsights_sitenote_category":515,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,413,18,63,17,45,74,422,425,33],"tags":[],"class_list":["post-8690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-almond-flour-recipes","category-cakes","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-passover","category-passover-recipes","category-snack"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/8690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=8690"}],"version-history":[{"count":48,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/8690\/revisions"}],"predecessor-version":[{"id":9372,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/8690\/revisions\/9372"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/8813"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=8690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=8690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=8690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}