Coconut and banana cake | funfoodandtravels.comGlutenfree: it is THE thing of the moment and I’m still not entirely sure what to make of it. I have tried it by doing a whole30 (30 days of paleo-kind of food) and while I did feel great and I did lose quite a bit of weight I cannot – for the life of me – imagine my life without any kind of gluten. Take bread for instance; I love bread. That crusty delicious loaf that is made for serious munching. Possibly the thing I would miss most if I would go glutenfree.

Of course I realize that it is very different when you have an actual gluten intolerance or suffer from coeliakie. But the majority of people who don’t eat gluten do so by choice. Like I said: I am still not sure what to make of it. I’ve read the book ‘It starts with food” from Melissa and Dan Hartwig and I found that intriguing to say the least. Some of what they say makes perfect sense, while I question other things. It’s too long a story to tell you what is in the book (haha… that would be an awfully long post!) but if you’re interested in that kind of thing, it is definitely worth the read. Even if you’re not at all planning to ever eat paleo or do a whole30. It’s interesting regardless of your beliefs and ideas when it comes to food. Or at least I think so.

But with that whole gluten free eating comes a whole other dimension of baking. I have tried a couple of gluten free baked goods, as I also have readers that eat gluten free but it is hard to make it as tasty as anything that does contain gluten. It’s just totally different. Now this cake, I can tell you, is a really good example of a delicious cake without the gluten. And without the dairy too by the way. Total winner as far as I’m concerned.

Print

Coconut zucchini and banana cake

Coconut and banana cake | funfoodandtravels.com
  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Category: Breakfast, Glutenfree

Ingredients

  • 1 banana pureed
  • 6 egg at room temperature
  • 1 tsp vanilla extract
  • 120 ml coconut oil
  • 2 tbsp rice syrup
  • 1 tbsp apple cider vinegar
  • 1 large zucchini grated and moisture pressed out of it
  • 75 gram coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp seasalt
  • 2 tbsp coconut grated, for over the top

Instructions

  1. Preheat the oven to 180ĖšC

  2. Cover a standard 25 cm caketin with baking paper

  3. Place the banana into a mixing bowl and mash it with a fork. Add the eggs, vanilla, coconutoil, rice syrup, apple cider vinegar and zucchini to it and stir to combine

  4. Put the coconut flour, cinnamon, baking powder, baking soda and seasalt through a sieve and fold it into the wet batter until you have thick mixture

  5. Place into the cake tin and smooth the surface. Sprinkle the grated coconut over the top and place in the oven for about 50 minutes or until golden and cooked.

  6. If the coconut is browning too fast cover with a piece of aluminium foil

  7. Let it cool completely before cutting into slices.

Notes

The cake keeps in the fridge for about 3 days. Wrapped in foil