Prep time: 40 minutes (10 min. prep + 30 min. baking)
Yield: Approximately 10 servings
Reading time: 3 minutes
How about making a healthy and super easy banana cake for your snack time?
This recipe is perfect for those looking for a light and delicious option.
Made with gluten-free flour and plant-based milk, this cake is soft, fragrant, and ideal for people with dietary restrictions.
Besides being practical, it’s ready in just a few minutes and has an irresistible flavor.
Let’s learn how to make it?
Ingredients:
3 whole eggs
2 cups of sugar
5 tablespoons of vegetable oil (coconut or soybean)
4 ripe mashed bananas
1 cup of lactose-free milk or your preferred plant-based milk
2 ½ cups of gluten-free flour
1 tablespoon of baking powder
A pinch of salt
Cinnamon to taste
Instructions:
- Beat the eggs with a mixer or whisk until they’re fluffy.
- Mix the sugar and oil well until smooth.
- Add the mashed bananas and a pinch of salt.
- Add the milk and cinnamon.
- Gradually add the gluten-free flour, mixing until smooth.
- Turn off the mixer and gently fold in the baking powder with a spoon.
- Grease a round tube pan (8 to 10 inches in diameter).
- Bake in a preheated oven at 180°C (356°F) for about 30 minutes.
Additional Tips:
Avoid opening the oven before 25 minutes to prevent the cake from collapsing.
For a crunchy crust, sprinkle cinnamon and sweetener on top before baking.
Very ripe bananas make the cake naturally sweeter.
Sift the flour before adding for a lighter texture.
Strain the eggs to eliminate any strong odor.
Mix all dry ingredients well before adding them to the batter.
For a tasty variation, add 70% dark chocolate chunks for a special touch.
For extra crunch, add chopped nuts to the batter.
This light and flavorful banana cake is perfect for any occasion. Try it and share your experience!
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