So moist & flavourful, this one bowl Best Ever Gluten Free Banana Bread Sheet Cake is so incredibly delicious! And it’s sugar free, gluten free and butter free!
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FOR THE CAKE:
-
4
very ripe large bananas
, or 5 small very ripe bananas
-
1/3
cup
coconut oil
, melted -
1/4
cup
plain yoghurt
, raw and organic
- 2 eggs , beaten
-
1/4
cup
coconut sugar
-
1
tsp
baking powder
- pinch of Himalayan pink salt
-
1
cup
coconut flour
- 3/4 cup oats , blended into flour
- 1/2 cup walnuts , chopped
-
FOR THE ICING:
-
3
tbsp
plain yoghurt
, raw and organic
- 2 tbsp honey , raw
-
1/3
cup
walnuts
, chopped, for topping
- ground cinnamon , for topping (optional)
-
Preheat oven to 180°C (350°F), grease and lightly flour a square sheet pan/cake tin.
-
In a large mixing bowl, mash the bananas well with a fork, stir in the melted coconut oil and yoghurt. Now stir in the eggs, coconut sugar, baking powder and salt.
-
Stir in the coconut flour, oat flour and chopped walnuts until well combined, don’t over-mix. Spoon the batter into the sheet pan and level out with a metal spoon.
-
Bake in the centre of the oven for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
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Remove from the oven and allow to cool completely in the pan, on a wire rack, before turning out.
-
In a small bowl, stir the yoghurt and honey together to make the icing.
-
Drizzle the cooled cake with icing, scatter with chopped walnuts, sprinkle with cinnamon (optional), slice into squares and DEVOUR!
- This banana bread cake will stay fresh in an airtight container left out in cooler temperatures for up to 5 days (if it doesn’t get eaten first!)
- In warmer temps, it’s best to store it in an airtight container in the fridge for easy access - you can warm it slightly before serving if you like
- Or, place it in an airtight container or sealable bag and pop it in the freezer for those snack-y moments, or an easy sweet treat. Just microwave the pieces for about 30 seconds and they’ll be utterly delicious!
