50-55 minutes
1 loaf cake
Gluten,Wheat,Milk
Vegetarian
Gluten Free Banana and Walnut Loaf Cake
50-55 minutes
1 loaf cake
Gluten,Wheat,Milk
Vegetarian
About this recipe:
This crowd-pleasing cake is made without dairy or gluten. You can swap the coconut oil for sunflower or a dairy spread and the walnuts for pecans or chopped nuts.
Equipment:
1kg/2lb loaf tin and mixing bowl
Ingredients:
2 ripe bananas
150g walnuts
100g coconut oil
100g caster sugar
2 eggs
200g FREEE Self Raising White Flour
water, for brushing
oil, for tin
Method:
180°C, Fan 160°C, 350°F, Gas 4
- Pre-heat the oven.
- Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
- Peel and mash the bananas.
- Chop the walnuts into small pieces.
- Put the oil and sugar into a mixing bowl and beat together.
- Add the mashed banana and beat again.
- Break the eggs into the bowl, one at a time, ensuring each is well incorporated before adding the next.
- Sieve the flour into the bowl and stir the mixture.
- Add half the walnuts and stir to combine.
- Tip the mixture into the prepared tin and smooth the surface.
- Brush the top of the cake with water and sprinkle the remaining walnuts over the top.
- Bake for 50-55 minutes, until the sponge springs back when touched.
- Cool the cake in its tin for 30 minutes before transferring it to a wire rack to finish cooling.
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Annie Skillings
Fab tasting cake but did not take 50 mins in my oven, I cooked it for 35 and I think 30 would have been plenty! I guess depends on the length of the cake tin
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Rosa
Delicious cake! I used half of the amount of fat and sugar in mine: 50g of coconut oil and 50g of Natvia, which is a sweetener based on erythritol & stevia extract. Will be a staple in my household now. Love it
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Jeanette Ward
What an absolutely fantastic cake! I used half caster sugar and half dark brown sugar and instead of walnuts, I used sultanas. I only used about 75gr. The coconut oil worked a treat instead of butter and gave the cake a lovely background flavour. I haven’t used the oil in baking before but it was a hit! I’ll definitely make this again.
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Barbara George
Fantastic recipe, never used oil in cake before. Used light olive oil, tasty, crumbly cake. Very morish!
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Olga Caddock
Great recipe. Tried for the first time today. Couldn't get the walnuts to stick to the top of the loaf - but those are the cook's perks ........... right ;-)!
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Sarah
Delicious! Replaced half the sugar with muscovado and used pecans in place of walnuts. Lovely and moist and a nice treat for several days after.
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Andrea Healey
WOW what a fantastic recipie. I absolutly love it. Best I ever had. I topped it the lemon icing and chopped walnuts and lemon zest :-))
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Julie
Made this again with a slight adaptation. Replaced sugar with muscavado sugar, added a large pinch of mixed spice, swapped the coconut oil (because not a fan!) with dairy free spread and it was LUSH! Moist and sticky next day and stayed moist with a hint of spice!
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Julie
Baked this cake today, not quite enough coconut oil in cupboard so added 20g dairy free spread to make up quantity. Baked in round tin so cooked after 45 mins. Topped with sultanas as again not enough walnuts! Came out lovely, moist and yummy! I'm going to be putting on weight at this rate as all recipes tried so far have been delicious!
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Angela
Very tasty, moist and yummy! Lovely cake and easy to bake. A great way to use up over-ripe bananas.
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Karen
Very easy to make. A lovely cake!!
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Carol Rees
Made this cake this week with my over ripe bananas, I had three bananas so increased the ingredients by 50% also did it as a tray bake, in preference to a loaf tin bake. I was out of walnuts so used pecans. It was delicious! Moist, the coconut oil flavour comes through nicely, and it disappeared rather fast! Only took 30 mins to bake in a tray.
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Kristiina
A delicious cake! Just enough moist and has a slight coconut flavor. Will definitely make it again.
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Margaret
I made this banana and walnut cake this afternoon. We couldn't wait for it to cool so ate a warm piece. It is lovely. Haven't used coconut oil before and was surprised that it is not actually oil but a jar of solid creamy coconut. I used it like butter and creamed it with the sugar. By Margaret 11 November 2017
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Amazing!
great light texture and not too sweet or greasy. Healthy too with the coconut oil and gives it a slight coconut flavour
Reviewing: Gluten Free Banana and Walnut Loaf Cake
Jacqueline
I made this banana and walnut loaf today and it's lovely. The recipe has coconut oil in it and mines was a solid coconut fat so I melted it in the microwave. There is a slight powdery taste to it but it is still tasty. It turned out better than my own recipe using wheat flour!
Reviewing: Gluten Free Banana and Walnut Loaf Cake