With a wonderfully soft crumb, super moist and packed with flavour, this one bowl Best Ever Gluten Free Banana Bread Sheet Cake is SO incredibly good no one will ever know that it’s sugar free, gluten free and butter free! Made with LOTS of bananas, studded with walnuts and topped with a raw yoghurt honey icing, chopped walnuts and a sprinkle of cinnamon!
PERFECTION on a plate. And in your tum tum. HEALTHY CAKE perfection.
In fact this recipe is by far THE BEST EVER Gluten Free Banana Bread Sheet Cake you will ever make!
Perhaps it’s the first Gluten Free Banana Bread Sheet Cake you’ve ever made, but look no further, this is the only recipe you will ever need.
It’s that good.
You might also like: Sugar Free Apple Date Cake With Coconut Topping, my Completely Healthy Banana Bread, my Banana Nut Chocolate Chip Bread, my Honey Butternut Carrot Bread, my No Knead Multi-Seed Potato Bread and my Stone Fruit Apple Date Brunch Cake.
I have heart eyes while staring at this photo. Just a sec…
Ok I’m back with my piece of banana cake and a cuppa tea, let’s continue…
Did I mention that this is a ONE BOWL RECIPE?
It is. You’re welcome.
Well, you do need to lightly beat the eggs, but I do that in a mug, so it doesn’t count in my books. Can we agree that this is still a one bowl recipe? Kay good.
How to make the Best Ever Gluten Free Banana Bread Sheet Cake:
- Mash very ripe bananas, stir in coconut oil, raw yoghurt, eggs, coconut sugar, baking powder and salt
- Now stir in the oat flour, coconut flour and walnuts
- Spoon batter into square sheet pan/cake tin and bake for 40 minutes
- Cool completely in pan on a wire rack, then gently turn out
- Drizzle with icing, scatter with chopped walnuts and sprinkle with cinnamon, slice into squares and DEVOUR!
So EASY. So HEALTHY. So DELICIOUS.
All the senses are completely satisfied with the Best Ever Gluten Free Banana Bread Sheet Cake!
It’s pretty to look at, it tastes wonderful, it has all the textures – soft cake, crunchy walnuts, silky icing, and all the flavours – sweet cake, nutty walnuts, slightly tart icing.
Could you ask for anything more?
The Best Ever Gluten Free Banana Bread Sheet Cake is just SUBLIME.
Make it. Make it soon. Don’t delay.
This sheet cake is also ideal for special occasions as it looks quite impressive, yet it’s incredibly simple to throw together, and it’s really HEALTHY as far as sweet treats go. It would make a lovely brunch cake!
But really, this cake is incredible for any occasion, any day of the week!
How to store Best Ever Gluten Free Banana Bread Sheet Cake:
- This banana bread cake will stay fresh in an airtight container left out in cooler temperatures for up to 5 days (if it doesn’t get eaten first!)
- In warmer temps, it’s best to store it in an airtight container in the fridge for easy access – you can warm it slightly before serving if you like
- Or, place it in an airtight container or sealable bag and pop it in the freezer for those snack-y moments, or an easy sweet treat. Just microwave the pieces for about 30 seconds and they’ll be utterly delicious!
You can make this banana bread cake with frozen bananas, just defrost them first so that they’re easy to mash.
I CANNOT WAIT for you to make the Best Ever Gluten Free Banana Bread Sheet Cake so you can experience the wonder of this sugar free cake, and please do let me know what you think!
Here’s the recipe, happy healthy baking!!
So moist & flavourful, this one bowl Best Ever Gluten Free Banana Bread Sheet Cake is so incredibly delicious! And it’s sugar free, gluten free and butter free!
-
FOR THE CAKE:
-
4
very ripe large bananas
, or 5 small very ripe bananas
-
1/3
cup
coconut oil
, melted -
1/4
cup
plain yoghurt
, raw and organic
- 2 eggs , beaten
-
1/4
cup
coconut sugar
-
1
tsp
baking powder
- pinch of Himalayan pink salt
-
1
cup
coconut flour
- 3/4 cup oats , blended into flour
- 1/2 cup walnuts , chopped
-
FOR THE ICING:
-
3
tbsp
plain yoghurt
, raw and organic
- 2 tbsp honey , raw
-
1/3
cup
walnuts
, chopped, for topping
- ground cinnamon , for topping (optional)
-
Preheat oven to 180°C (350°F), grease and lightly flour a square sheet pan/cake tin.
-
In a large mixing bowl, mash the bananas well with a fork, stir in the melted coconut oil and yoghurt. Now stir in the eggs, coconut sugar, baking powder and salt.
-
Stir in the coconut flour, oat flour and chopped walnuts until well combined, don’t over-mix. Spoon the batter into the sheet pan and level out with a metal spoon.
-
Bake in the centre of the oven for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
-
Remove from the oven and allow to cool completely in the pan, on a wire rack, before turning out.
-
In a small bowl, stir the yoghurt and honey together to make the icing.
-
Drizzle the cooled cake with icing, scatter with chopped walnuts, sprinkle with cinnamon (optional), slice into squares and DEVOUR!
- This banana bread cake will stay fresh in an airtight container left out in cooler temperatures for up to 5 days (if it doesn’t get eaten first!)
- In warmer temps, it’s best to store it in an airtight container in the fridge for easy access – you can warm it slightly before serving if you like
- Or, place it in an airtight container or sealable bag and pop it in the freezer for those snack-y moments, or an easy sweet treat. Just microwave the pieces for about 30 seconds and they’ll be utterly delicious!
