Gluten-Free Banana Nut Snacking Cake

Gluten-Free Banana Nut Snacking Cake

This recipe for banana pecan cake stemmed from a well-loved recipe on the New York Times.

Following recipes has never been my style—I’m guess many of you are the same way. I like to have an outline, but then I go from there: Frosting? Hmm, too much sugar for an afternoon snack for me. Will this work with a gluten-free flour blend? Let’s give it a shot. Ingredient by ingredient I swap in and swap out. This is how I like to navigate a kitchen, and I find, when I follow my gut, I like the output more.

Everyone has unique tastes and preferences. It’s for that reason that I hope everyone will do some tweaking and twisting while they prep their dinners. It’s for their own good! There have been countless times when I followed a recipe to a “T” and later regretted it, wishing I had swerved in a different direction.

Gluten-Free Banana Nut Snacking Cake
Gluten-Free Banana Nut Snacking Cake

Baking (more of a science) provides less wiggle room for adjustments, though you can still make changes if you know your ingredients well. An easy personalization here would be to swap pecans for walnuts, or leave out the nuts all together. I know that nuts are an extremely divisive ingredient in banana bread … the original NYTimes version does not call for them, however since I skipped the frosting, I wanted to add something that would give this cake a second dimension. No regrets.

The line between bread and cake is blurry, especially when it comes to sweet breads, like banana bread. It is really bread? You can call it what you want — I’m calling this one a cake, though, it’s a cake I would (and do) eat for breakfast.

Gluten-Free Banana Nut Snacking Cake

Gluten-Free Banana Nut Snacking Cake

Published April 16, 2019 by
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Serves: 9   |    Active Time: 50 minutes



Ingredients:

  • 1/2 cup butter melted
  • 1/3 cup light brown sugar or coconut sugar
  • 1 cup mashed ripe banana (2-3 bananas) 
  • 2 large eggs 
  • 1/4 cup greek yogurt 
  • 1 teaspoon vanilla extract
  • 1 1/2 cups measure for measure gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (affiliatel ink))
  • 3/4 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • Optional- 1/4 cup pecan pieces

  • Directions:

    1. Preheat oven to 350°F and fit a 9 inch square baking dish with parchment paper.
    2. In a medium mixing bowl, cream together the butter, sugar, banana, eggs, yogurt, and vanilla extract using an electric mixer.
    3. Add flour, salt, and baking soda and blend until a uniform batter forms.
    4. Spread batter in an even layer in the prepared baking dish. Sprinkle with pecan pieces.
    5. Bake for 25-30 minutes, or until a toothpick, inserted into the middle, comes out clean.
    6. Allow to cool 10 minutes, then lift from baking dish and slice into squares. Serve.

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    Almond Flour Chocolate Vanilla Marble Cake

    Almond Flour Chocolate Vanilla Marble Cake

    This week, all week, I have eaten cake at least once a day. And how sweet it is! Made with almond flour, this cake is dense: like a pound cake, but almost fudgy. Topped with fresh peaches, a scoop of ice cream, or Oliver’s favorite, smeared with peanut butter, it’s divine. Whip cream (light and airy) with fresh sliced strawberries would be a perfect match to it. 

    Eating cake every day is not my typical M.O., not that I have a problem with cake… it’s cake after all, and who wouldn’t want a little bit each day?! But since this is different from my usual, it feels special. Opening up the fridge for one of those “Hmm, what should I eat" moments is electrified by finding a slice of marble pound cake staring back at you. (See? Making cake can lower your energy bills! You’ll spend less time looking in the fridge!)

    Almond Flour Chocolate Vanilla Marble Cake
    Almond Flour Chocolate Vanilla Marble Cake

    This week it’s my birthday 🎉 so making something special was in order! Whether you have something special to celebrate or you just want to make a regular day feel special, the swirled batter of this cake is sure to impress, so get out your mixing bowls, and preheat the oven. 

    Feel like experimenting? You can swamp the vanilla extract out for almond to accentuate the almond flour. You can stir the zest of one lemon (or orange!) into the vanilla batter for a fresh zing. Baking it science right? So create your own science experiment. 🔬

    Almond Flour Chocolate Vanilla Marble Cake

    Almond Flour Chocolate Vanilla Marble Cake

    Published September 12, 2017 by
       |     Print This Recipe

    Serves: 12   |    Total Time: 70 minutes



    Ingredients:

    • 2 cups almond flour 
    • 1/2 cup coconut flour
    • 1/4 teaspoon salt 
    • 1 teaspoon baking powder (or 1/2 teaspoon baking soda)
    • 4 large eggs
    • 2/3 cup honey
    • 1/2 cup butter (softened)
    • 1/2 cup whole milk, plus 3 T 
    • 1 tablespoons vanilla 
    • 1/4 cup cocoa powder

    Directions:

    1. Preheat oven to 350°F and line a bread pan with parchment paper.
    2. In a medium mixing bowl, beat together honey and butter until creamy. Add eggs, one at a time, beating in. Add milk, and cream until incorporated.
    3. In a seperate bowl, whisk together almond flour, coconut flour, salt, and baking powder. Add dry mixture to the butter mixture 1/2 at a time, beating into a batter.
    4. Once the batter is mixed and no clumps remain, split the batter evenly between two bowls. Add vanilla to one bowl and cocoa to the other. Beat the vanilla into the vanilla batter and then the cocoa into the chocolate batter.
    5. Scoop 1/4 cup of the vanilla batter into the pan. Then, scoop in chocolate batter. Alternate between the two batters, until all of the batter is used. Then, run a chop stick or the handle of a spoon through the batter to add some swirls.
    6. Bake for 45-55 minutes, until a toothpick comes out clean when inserted into the middle. Allow to cook 10 minutes before serving.
    7. Serve plain, with whipped cream and berries, or smeared with peanut butter for a snack.

    2 Comments

    Grain-Free Brown Butter & Pear Coffee Cake

    Primal Pear Coffee Cake w Brown Butter

    Let's start from the top with this one, because there is just soooo much to love.

    First stop: Streusel. I'm a big streusel fan, and have been in quite the streusel mood lately. I've been finding all sorts of things to top with it -- even this banana bread with an added streusel layer. 😍Streusel is buttery, crunchy, sweet, -- what more could you want? I'm mad for it. 

    Primal Pear Coffee Cake w Brown Butter

    Next stop? 🍐The pear and raisin filling. Perfectly ripe pears are a delight in any form, but in this cake they are both creamy and light, all in one bite. They're sweet, with a hint of floral flavor. The raisins add a bit of texture, and after being baked in this cozy cake, they soak up hints of vanilla, buttery flavor, and become even more delicious than before they were added into the cake. Together, they make this treat a perfectly delicious and light-enough-for-a-snack cake.

    The last part--the cake batter itself- is the best of all. The real magic maker is the browned butter. Have you baked with brown butter? The first time you do it will change your life! Seriously-- once I discovered brown butter I never made cookies the same way again. Browned butter starts as just regular butter, but you cook it low and slow until it becomes a beautiful caramel color. Something happens when butter begins to brown, it goes from tasting like butter to tasting like caramel, butter, and so much more all in one bite. See what I mean? Life changing. Anyways, brown butter is what makes this soft-crumb almond flour cake so drool-worthy. 

    If this is what fall tastes like, I'm happy with the seasons just standing still right here. 🍂

    Primal Pear Coffee Cake w Brown Butter

    Grain-Free Brown Butter & Pear Coffee Cake

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Brown butter is the secret magic that makes this cake so good, but if you’re dairy-free, go ahead and try it with coconut oil or even ghee.

    Serves: 8-12   |    Total Time:



    Ingredients:

      Cake:
    • 1/3 cup coconut flour
    • 3/4 cup almond flour
    • 6 tablespoons butter
    • 1/4 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 tablespoon cinnamon
    • 3-4 tablespoons honey
    • 3 eggs
    • 1/3 cup coconut milk (canned)
    • 1/4 teaspoon vanilla
    • 2 pears
    • 1/3 cup raisins
    • Crumble Topping:
    • 3 tablespoons butter
    • 2 tablespoons coconut sugar
    • 1/3 cup almond flour
    • 2 tablespoons coconut flour

    Directions:

    1. Preheat over to 350°F. In a small sauce pan, melt the butter for the cake over low heat. Continue to heat over low until butter turns golden in color and begins to smell of caramel. Remove from heat and set aside.
    2. In a mixing bowl, whisk together dry ingredients. In a separate bowl, whisk together eggs, honey, coconut milk, vanilla, and once cool to touch the browned butter. Add dry ingredients to the wet ingredients, folding until fully incorporated. Next, dice and seed the pears. Fold the pears, along with the raisins, fold into batter.
    3. Spread the batter into a grease 9-inch cake pan.
    4. Make the crumble topping: melt the butter, and stir in the coconut sugar, almond flour, and coconut flour. A course meal should form. Sprinkle over entire cake in even layer. Place in center wrack of oven and bake for 30 minutes, until toothpick inserted into the middle comes out clean.

    6 Comments