So if you have some soft, brown, and mushy bananas in your kitchen, don’t be so quick to toss them. Overripe bananas are packed with antioxidants. It’s all the more perfect to make this recipe that is extremely beneficial to your body and at the same time can make you instantly a happy eater!
Gluten-Free Banana Cake with Walnuts and Dark Chocolate
2014-09-04 17:16:09
Yields 12
You can’t beat this gluten-free banana cake, perfect for morning tea.
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Nutrition Facts
Serving Size
91g
Yields
12
Amount Per Serving
Calories 219
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 207mg
9%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
14%
Sugars 13g
Protein 4g
Vitamin A
1%
Vitamin C
5%
Calcium
9%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 cup honey
- 1/4 cup agave nectar
- 2/3 cup applesauce
- 3 very ripe bananas
- 1 tsp vanilla extract
- 1/2 – 2/3 cup walnuts, toasted and chopped
- 1/2 cup dark chocolate chunks
Instructions
- Preheat oven to 350 degrees. Prepare a loaf pan with parchment paper. I used two 8 1/2″ x 4 1/2″ pans.
- In a medium mixing bowl, sift or whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, add ripe bananas and mash well with a fork. Make sure that the bananas are as well blended into a puree, and there are no visible large lumps.
- Add agave nectar, honey, applesauce, and vanilla extract. Mix well. Once the dry ingredients are incorporated, add the toasted nuts and dark chocolate chunks.
- Evenly distribute the batter into two loaf pans. If you only have one loaf pan, pour half and save the rest to bake later. Bake for 45 minutes, until a toothpick comes out clean.
Notes
- Cool for 15 minutes before removing from pans to wire racks.
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Sift or whisk together all the dry ingredients.
Add the remaining ingredients. Mix well until combined and smooth.
Pour the batter into a loaf pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 15 minutes in the pan and then turn out onto a wire rack to cool completely.
Dust the top with icing sugar and sprinkle chopped walnuts.
Treat yourself to a slice of gluten free banana cake while it is still warm.
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About the author /
Jean Fermano
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