Moist Almond Flour Banana Cake (Gluten & Dairy Free)
A Deliciously Healthy Moist Almond Flour Banana Cake Treat
This moist almond flour banana cake is a gluten-free, dairy-free delight that’s both moist and naturally sweet. It’s an easy, wholesome treat perfect for school lunches, afternoon snacks, or a guilt-free dessert.
Why You’ll Love This Cake
- Gluten-Free & Dairy-Free – Made with nutrient-rich almond meal and coconut flour.
- Naturally Sweetened – Dates and bananas provide natural sweetness.
- Simple & Quick – Mix, bake, and enjoy in under an hour!
Ingredients
- 2 ripe bananas
- 1⅓ cups almond meal
- ⅓ cup coconut flour (or replace with 2 cups almond meal if unavailable)
- ⅓ cup brown rice flour
- 1 cup dates, soaked and softened
- 2 eggs
- 6 tbsp coconut oil, melted
- ¼ cup rice milk
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 pinch salt
- ½ cup nuts (LSA, walnuts, cashews, pepitas—your choice!)
- 2 tsp baking powder
How to Make Almond Flour Banana Cake
- Preheat the oven to 180°C (350°F).
- Blend the bananas, coconut oil, and softened dates in a food processor until smooth.
- Crush the nuts to your preferred texture—leave them slightly crunchy for extra bite.
- Mix all ingredients together in a bowl until well combined.
- Pour into a baking pan lined with parchment paper.
- Bake for 30-45 minutes, or until golden brown and a skewer comes out clean.
Enjoy a Healthy & Tasty Cake
This moist banana cake is a nutrient-packed, naturally sweet treat that’s perfect for any occasion. Whether you enjoy it as a snack, dessert, or breakfast, it’s guaranteed to be a hit!
Tried this recipe? Let us know in the comments.
