Almond Butter and Jam Banana Cake

Gluten-free and naturally sweetened super moist banana cake, perfect for the whole family!


This week dessert is a healthy, soft and sweet cake made with super natural ingredients. Not only it is GF and naturally sweetened, but it is also dairy-free so perfect for people with food intolerance.

Ingredients (6 inch cake pan):

  • 2 ripe bananas
  • 2 organic eggs
  • 2 tbsp coconut oil (organic cold pressed gre3n)
  • 1/3 cup apply sauce
  • 1/4 cup almond butter
  • 1 tsp vanilla extract
  • 2/3 cup GF oat flour
  • 2/3 cup almond flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c organic strawberry jam (Alce Nero)

In a large bowl mash the bananas together with the salt

then add oil, eggs, apple sauce, almond butter and vanilla extract. Mix until all is combined

Stir in the dry ingredients

use some coconut oil do grease the cake pan (bottom and sides) then light dust it with some oat flour. Pour in the butter.

Drizzle the strawberry jam on top and using the back of a spoon mix in the jam with the regular batter. Swivel it around a little too.

Bake in pre-heated oven at 180 c for 40-45 min.

Let it cool it down and enjoy!

This cake stores best in your fridge for up to 5 days. If left outside I suggest to consume it within a couple of days. Unless your room temperature is quite low.



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.