Dairy Free Banana Cake is easy to make, and incredibly delicious. It’s a treat for all!
The amount of people now that are sensitive to dairy or getting it out of their diets altogether is rising. I know dairy makes me gassy and gives me a terrible belly ache – even though it tastes so damn delicious! So dairy free options are a great alternative for sensitive tummies.
If you are looking for a more decadent version of Banana Cake – try this recipe for Elighs Caramelised Banana Bread.
The more over-ripe the bananas are, the sweeter they taste.
Just ensure you use bananas that haven ‘t started to go all black and manky.
If you wish, you can cut down on the amount of sugar – feel free to omit the sugar altogether.
Simple Dairy-Free Banana Cake
6
servings10
minutes1
hour320
kcal1
hour10
minutesMoist, fluffy, and naturally sweet, this dairy-free banana cake is made with ripe bananas for maximum flavor. A simple, allergy-friendly bake that everyone can enjoy.
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Ingredients
3 Bananas (over ripe, mashed)
3/4 cup Wholemeal Self Raising Flour
3/4 cup White Self Raising Flour
2/3 cup Brown sugar
2 large Eggs, lightly beaten
1/3 cup Coconut Oil
1/2 tsp Ground Ginger (optional)
Directions
- Grease a loaf tin very well with coconut oil and set aside.
- Pre-heat the oven to 180 degrees for about 10 minutes.
- Mash the three over-ripe bananas well with a fork, and mix with the beaten eggs.
- Sift together the flours and ground ginger. Stir in the brown sugar.
- Add the wet ingredients to the dry ingredients and gently stir together until combined.
- Pour into the loaf tin and bake at 180 degrees for 1 hour or until an inserted skewer comes out clean.
Notes
- Dairy-Free Banana Cake is suitable to freeze for up to two months.
- Let cool to room temperature and double wrap in plastic wrap.
- Best way to enjoy your Dairy Free Banana Cake is to cut into slices, toast the slices in the toaster, then smother in butter (or a butter substitute being dairy free after all!).
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