Gluten-free banana cake with pecans

This banana cake is a real treat for your taste buds. With its slightly sticky texture and that perfect crunch of roasted pecans, you will experience every bite as a pure indulgence. By replacing some of the flour with our protein powders, the cake not only gets a fantastic taste, but also an extra nutritional boost.

Yara from Double Sweet developed the cake with almond flour. This ingredient is the ideal base for gluten-free baking: it gives a delicious, slightly nutty flavor and ensures a soft, airy structure. In addition, almond flour is packed with healthy fats, proteins and vitamin E, which makes your baked goods not only delicious, but also extra nutritious.

And if you prefer to bake with coconut flour, we also have another variant on our website gluten free banana cake. But our love for banana bread goes much further: from banana bread muffins en vegan golden mylk banana bread to a delicious airy banana bread with blueberries. Now we proudly present the very first completely gluten-free variant!

Preparation time

Prep for 20 minutes + 65 minutes baking time
Nutritional value per 1/12 gluten-free banana cake with almond flour:
348 kcal, 38 g carbohydrates, 17 g fat, 9 g protein.

Ingredients (12 servings)

• 4 ripe bananas
• 125 gram butter
• 245 gram sugar
• 2 big eggs
• 60 ml milk
• 50 gram Live Puri Vanilla protein powder
• 125 gram oatmeal
• 125 gram almond flour
• 1 tl baking soda
• Snuf salt
• 60 g pecans

Preparation 

1. Preheat the oven to 160°C and grease a cake tin.
2. Melt the butter in a saucepan over low heat and then let it cool for 5 minutes.
3. Mix 200 grams of sugar and the egg white powder through the butter. Then add the eggs one by one and mix well.
4. Then add the milk, almond and oat flour, baking soda and salt and mix until smooth.
5. Mash the ripe bananas with a fork until smooth, add the mixture to the batter and pour the batter into the cake tin.
6. Cut the remaining banana in half lengthwise, place the rounded sides in the batter and sprinkle the pecans over it and sprinkle with the rest of the sugar (45 grams).
7. Put it in the preheated oven for 65 min. Always check with a skewer if the cake is done!
8. Remove the banana cake from the oven and let it cool (although it is also very tasty warm…)

This pumpkin cake with coconut bacon was created and executed by Yara van Double Sweet.