AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
You can make this delicious Banana Cake recipe for birthdays, Christmas, Thanksgiving, and Easter. It is so simple to make, just add mashed bananas to the dry ingredients and mix, and it always comes out perfectly.
It acquires a sweet flavour without the use of sugar with the addition of spices such cinnamon, ginger, vanilla powder, cardamom, and nutmeg (omit cardamom and nutmeg for AIP). Spices are very beneficial to your health.
What is the health benefits to using spices?
Cinnamon: When ingested consistently over the course of eight weeks, cinnamon helps lower blood pressure. Cinnamon is one spice that has prebiotic qualities. These microorganisms may enhance digestive health, restore the balance of bacteria in your gut, and treat any digestive problems. Blood sugar is said to be better controlled when cinnamon is consumed. It seems to achieve this through a variety of ways, including controlling the amount of glucose that enters the bloodstream and simulating the hormone insulin, which regulates blood sugar.
Ginger: Ginger aids in digestion, relieves bloating and gas, relieves nausea, fights the flu and colds, and lessens oxidative stress.
Vanilla bean powder: Reduces sugar intake, has a soothing impact on the body, relieves gas, and may be used to flavour anything sweet like ice cream and cakes.
Cardamon: helps to lower blood pressure, has cancer fighting properties and helps with nausea,.
Nutmeg: helps with heart health, helps boost your mood and helps with blood sugar.
Does this cake taste good and is it allergy free?
This recipe doesn’t use any eggs to combine the mixture and is perfect for anyone with allergies because it is dairy free, egg free, gluten free, no processed sugar, no nuts, AIP compliant and vegan friendly but is still moist and soft and tastes delicious even without the normal ingredients for a banana cake.
Why use organic ingredients in recipes?
I love cooking with only organic ingredients like fresh fruit and vegetables because they aren’t stored in a cold storage fridge and they taste better because they have all the nutrition and antioxidants in them, with no chemicals. Even the spices and herbs I use are organic, or from my garden.
The links of the Amazon products in my post are the ones that I use in all of my cooking. I react to the alcohol and water that are in most vanilla essence so I only buy a vanilla that is in powder form.
Can you freeze a cake?
This cake can be frozen without the icing because it is harder to defrost with the icing on the cake.
How long does it last in the fridge?
The banana cake will last a week in the fridge before you have to freeze it.
Poppy Seeds:
For people who are doing the elimination phase of AIP leave out the poppy seeds, if you are not on AIP or already doing the AIP re-introduction of items then definitely add them into the recipe as they provide good sources of protein and dietary fiber, as well as some essential vitamins and minerals, including calcium and magnesium.
Do I need to use all the flours?
You can make the cake with just coconut flour and cassava flour, just use more cassava flour instead of the tapioca, arrowroot and tigernut. This will make the cake more dense, the addition of the other flours give the cake a lighter texture once cooked.
Instructions:
The first step is to mash the 3 banana’s with a potato masher in a stainless steel bowl.
Add the coconut milk, olive oil and whisk until combined.
Add the cassava flour, coconut flour, tigernut flour, tapioca flour, poppy seeds, baking soda, cream of tartar, cinnamon, vanilla powder, nutmeg cardamon (omit for AIP) ginger, zest of lemon.
Now add the arrowroot flour and water to the mixture.
Tip: You don’t have to put the arrowroot flour and water in a mug to combine, I just add them both to the bater mixture and it works all the time.
I always put baking paper in the cake tin and then add the batter mixture, or you can use an olive oil spray to spray the cake tin so that the cake mixture doesn’t stick to the tin and is easier to get out of the tin.
Bake at 170°C/ 338°F for 50 minutes. To check if it is ready just use a cake tester skewer when you stick it in the cake it should come out clean, if when you pull it out it has cake mixture on it then it needs more time in the oven to cook.
Take out of the oven and let the cake cool before frosting.
Frosting:
Then make the frosting by mashing the banana and add all ingredients for frosting into the bowl. It should come together by mashing the dry ingredients into the wet ingredients. Then blend all ingredients. If the frosting ends up too runny then try adding tapioca flour a tablespoon at a time, but mix after each addition.
Spread over the top of the cake.
Sprinkle extra cinnamon over the top.
Tip: After the first few days of eating the cake I heat a piece of cake up in the microwave for about 30 seconds.
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 3 large banana
- 1 can coconut milk
- ½ cup olive oil
- 1 cup cassava flour
- 5 tbsp coconut flour
- 3 tbsp tigernut flour
- 3 tbsp tapioca flour
- 1 tbsp poppy seeds omit for AIP
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp cinnamon
- ½ tsp vanilla powder
- ⅛ tsp nutmeg omit for AIP
- ⅛ tsp cardamon omit for AIP
- ¼ tsp ginger powder
- 1 tsp lemon zest
- 4 tbsp arrowroot powder egg replacer
- 3 tbsp water egg replacer
- 40 grams coconut butter frosting
- 2 tbsp coconut cream frosting
- 4 tbsp arrowroot flour frosting
- 1 tbsp lemon juice frosting
- 1 tsp cinnamon frosting
- 1 tbsp sultanas frosting
- 1 banana frosting
- ½ tsp coconut syrup frosting
- ½ tsp vanilla powder frosting
Instructions
- Mash the 3 banana in a bowl with a potato masher.
- Add the coconut milk, olive oil and whisk until combined.
- Add the cassava flour, coconut flour, tigernut flour, tapioca flour, poppy seeds, baking soda, cream of tartar, cinnamon, vanilla powder, nutmeg cardamon (omit for AIP) ginger, zest of lemon.
- Put arrowroot flour and water in a cup and stir to make an egg replacer.
- Add to the batter mixture
- Bake at 170°C/ 338°F for 50 minutes
- Take out of the oven and let the cake cool before frosting.
- Then make the frosting by mashing the banana and add all ingredients for frosting into the bowl. It should come together by mashing the dry ingredients into the wet ingredients. Use a hand blend to blend it all together.
- Spread over the top of the cake.
- Sprinkle extra cinnamon over the top.
Pumpkin and Apple Soup (AIP,Paleo,Vegan,GF,DF)
Wonderful blog you have hesre but I was currious if you knew
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I’d really like too be a part of community where I can get feedback fromm
oher experienced individuaals that share thee
samke interest. If you have anyy suggestions, please llet mee know.
Bless you!
Thank you very much! The best place to find people into AIP,GF,DF and Paleo is on Facebook, try searching for those terms to find groups. I am part of a most of the AIP groups, you just have to ask to join and answer a few questions. Hope that helps.