Banana and Almond Cake (or Bread) with Coconut Butter Frosting: Gluten, Grain and Sugar Free (Paleo, Vegan options)

Delicious refined sugar and gluten free moist banana bread/cake that is filled with the natural sweetness of ripe bananas and the nutty flavours of almonds! A classic favourite topped with coconut butter frosting, this is sure to please!


  • 3 large ripe bananas chopped into small pieces
  • *3 flax eggs or eggs if not vegan
  • 2 cups almond meal/flour
  • 2.5tbsp coconut flour
  • 2 tsp vanilla extract
  • 3tbsp honey (not vegan!) or maple syrup
  • 1tsp baking powder gluten free
  • Pinch of sea salt
  • 2tsp cinnamon
  • 1tsp nutmeg
  • 1tsp Apple cider vinegar
  • 1/4 cup almond butter
  • 1/4 cup butter
  1. Preheat oven to 180 C
  2. Mix together all dry ingredients
  3. Make a well and add eggs, butter, apple cider and vanilla extract
  4. Mix gently
  5. Add bananas and mix gently until combined
  6. Pour into a lined tray
  7. Bake for 30 minutes then cover top with foil and bake for a further 10 (this prevents cake from browning on top before it’s baked through

Coconut butter frosting

  • 1/2 cup of coconut butter (not melted!)
  • 1/2 cup coconut oil or butter (I prefer butter taste!) not melted!
  • 1tbsp lemon juice
  • 2tbsp desiccated coconut
  • 2tbsp honey or maple syrup
  • 1tsp vanilla extract or essence
  • 1/2 banana chopped into small pieces
  • Optional: dedicated coconut for sprinkling
  1. Blend all ingredients except banana in a food processor or blender
  2. Spoon into a bowl and mix in banana
  3. Spread onto your cake or bread
  4. If using sprinkle on desiccated coconut

How to make flax eggs

For 1 flax egg you need:

  • 1 tbsp flaxseed meal
  • 2.5 tbsp Water

So for 3 flax eggs do the following

  1. Add 3tbsp flaxseed meal and 7.5tbsp water to a bowl
  2. Stir together and let it sit in fridge for 20 minutes or so

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