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This cake has become my family’s favorite easy-bake, easy-to-make, cake. It’s essentially banana bread masquerading as banana cake, but the cake shape makes it seem more special. It’s crazy moist, contains very little added sugar (because how much sugar do you need with all those bananas in there?!), and it’s a great way to use ripe and/or spotty bananas. We buy tons of bananas in Brazil because they are super inexpensive. However, I don’t even like raw bananas, so I literally buy 20 bananas a week to use in my Green Paleo Pancakes, Green Power Shake, oatmeal pancakes, breads, cakes and muffins.

I have ordered Bolo de Banana several times in Brazil, and while I’ve always found the cakes here overly sweet (not to mention full of gluten), I like how they incorporate so much banana into their recipes. So I tinkered with my gluten- and dairy-free banana muffin recipe to come up with this recipe. It uses 4-6 bananas, and instead of blending the bananas with the wet ingredients, I only mash the bananas a little with a fork so there are lots of chunks of banana in the final cake. Topping the cake with slices of banana makes the cake look more festive, and the banana caramelizes in the baking making it taste better.

 

Ingredients

1/2 Tbsp butter or oil

1 scant cup gluten-free all-purpose flour (I like this brand)

1/2 cup plus 1 Tbsp almond flour

1/3 – 1/2 cup sugar*

1 tsp ground cinnamon

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/4 tsp nutmeg

2-4 ripe bananas

1-2 yellow bananas

2 eggs

1/4 cup coconut oil

1/2 cup plant-based milk (I like almond or coconut)

1 tsp pure vanilla extract

*I’ve used as little as 1/4 cup of sugar, and the cake is still delicious!

 

Preparation

Preheat oven to 350 F (180 C). Grease and flour a standard cake tin. Place the tin on a piece of parchment paper, draw a circle using the base of the tin as a guide, cut out the circle and set it inside on the bottom of the tin. Set aside.

In a small mixing bowl, whisk together the dry ingredients until there are no lumps and everything looks thoroughly combined. Set aside.

Peel the 2-4 ripe bananas and mash with a fork until broken down but still very lumpy in consistency. You need 1-1/2 cups for this recipe, but the recipe is very forgiving if you have slightly less or slightly more. Whisk in the eggs and vanilla. Whisk in the oil and milk. Pour the dry ingredients into the wet ingredients and using a rubber spatula, fold until combined, but do not over stir. (I’ve read and been told that you can’t over stir anything made with gluten-free flour. However, in my personal experience, particular when baking cakes, one should never over stir.) Pour the batter into the prepared tin and give the tin a little jiggle to evenly distribute the batter.

Carefully slice the remaining 1-2 less ripe bananas into strips approximately 3/8-inch in thickness. Depending on the size of your banana(s), you may only need one banana. I aim for three to four strips. Lay the strips on top of the batter, and pop the tin in the center of the oven. Bake for 45-50 minutes or until a toothpick inserted comes out clean.

 

Enjoy!

 

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