Gluten-Free Banana Almond Butter Cake
in the kitchen: gluten-free banana almond butter cake.
this spin off on the traditional banana bread is gluten-free, guilt-free and is sure to satisfy your sweet tooth cravings this spring.
bananas too ripe? no problem.
First of all, I want to begin by saying thank you for clicking onto my newly re-designed website. This refresh has been in the works for awhile now and I’m so happy to see my creative vision finally come to life. I’m a firm believe that every special occasion should be celebrated by something sweet. *insert this blog post*. Therefore, I couldn’t think of a better way to celebrate than this banana nut butter cake that is both delicious and guilt-free!
I’m not going to lie, I’ve been on a baking kick lately and I’m not mad about it. I recently bought a bunch of bananas and sadly was not able to get through all of them. Over time, they ended up sitting on my kitchen island and over-ripening. In most cases, my natural instinct would be to mash them up and bake banana bread however this time, I decided to switch things up and I’m so glad that I did.
The combination of banana and almond butter has always been a personal favourite. As a snack, I would always (and still continue to do so) scoop a generous amount of almond butter onto a banana and eat it. So I thought to myself, wouldn’t it be so great to marry the two into a cake and replace regular butter with almond butter? So I did and boom, just like that this recipe came together.
Disclaimer: I’m not gluten-free but I’ve been meaning to experiment with different types of flour when it comes to baking. I picked up brown rice flour from my local health food store as a replacement to regular flour and in all honesty, this may just be one of the best versions of breads I’ve made. It’s light, slightly dense like traditional banana bread and since I also replaced sugar with maple syrup, it has just the right amount of sweetness.
Let’s get baking now, shall we?
4 ripe bananas, save 2 for the topping
1 cup almond butter
1 cup brown rice flour (regular rice flour works as well)
3 medium-sized eggs
1/2 cup maple syrup, plus 2 tbsp. for the topping
1 cup almonds
2 tsp. organic baking powder
1.5 tsp cinnamon
1 pinch of nutmeg
a dash of pure vanilla extract
1 pinch of salt
Preheat over to 350°F and butter baking pan + line with parchment paper.
Mash two bananas.
Combine almond butter with maple syrup and stir in the mashed bananas.
Whisk eggs together with vanilla extract until fluffy.
Mix brown rice flower, cinnamon and nutmeg in a separate bowl.
Combine the wet and dry ingredients together. Egg mixture goes into the dry ingredients first, followed by the banana almond mixture.
Roughly chop almonds and fold approximately 3/4 of the amount into the batter. Leave the rest for the topping.
Peel and halve the remaining two bananas and lay them carefully on top. Feel free to get creative with this!
Sprinkle remaining chopped almonds on top.
Bake cake for 30-35 minutes until the centre of the cake is done.
Remove cake from the oven, brush with maple syrup and allow it to cool.
let’s dig in.