I think this is the third recipe of banana cake I’ve posted on the blog.

I had stopped baking them because I could no longer cope with the amount of sugar but I’ve found a new recipe that is gluten-free and sugar-free and when I say sugar-free, I mean refined sugars.

Did you know that a traditional banana cake recipe contains at least 11 spoons of sugar!?  

This banana cake recipe is gluten-free, FODMAPs friendly, refined sugar-free and if you don’t have a food intolerance, it is simply delicious and healthy.

Dry ingredients you will need:

• 1/2 cup buckwheat flour
• 1/2 cup almond meal
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cardamom
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon allspice (optional)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla powder (or 1 teaspoon vanilla extract)
• 1/2 teaspoon sea salt

Wet ingredients (this is important for the preparation):

• 2 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup your choice of milk (I use rice milk or almond milk)
• 1 teaspoon apple cider vinegar
• 3 medium very ripe bananas

Topping

• 1 cup pecans
• 1 tablespoon activated buckwheat groats
• 1/4 teaspoon cinnamon
• 1 tablespoon coconut oil

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a loaf tin with baking paper

2. In a large mixing bowl, combine all the dry ingredients.

3. In a separate bowl, whisk together eggs, coconut oil (I use Lucy Bee ordered on Amazon), apple cider vinegar and milk. Add in bananas and mash into the wet mixture with a fork. Don’t mash into puree though, leave a few chunky banana pieces.

4. Add the wet mixture into the dry and fold through until just combined.5. Pour the mixture into the prepared loaf tin. Sprinkle the pecans and activated buckwheat groats on top of the mixture. Then sprinkle with cinnamon and drizzle over coconut oil.

6. Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean. If you find your pecans are browning too quickly, place a piece of foil on top while the remainder of the loaf cooks.

7. Once cooked through, allow the loaf to cool slightly before removing from the tin and slicing into 12 slices. Serve with a slather of butter if you like.

Let me know what you think if you decide to bake it!