Hazelnut Banana Cake
gluten free || dairy free || grain free || wheat free || soy free || paleo
Moist, sweet and perfectly hazelnutty – that’s how this cake rolls in the mouth – its divine and incredibly versatile. It contains nuts, so while it’s unsuitable for the school lunch box, it can be packed in the picnic basket for a day out, or decorated with lashings of cacao & tahini ‘caramel’ for a decadent dessert – yum!
The recipe is based on that for a basic banana bread. Trying to be little more creative and experimental with flavours, however, I’ve opted for hazelnut meal (instead of flavour-neutral almond meal) and the results are incredible, so much so that I wonder if I could ever go back to an almond banana bread at all!?
This recipe is 100% grain free, gluten-free and dairy free. I’ve used a tiny bit of maple syrup and bananas for sweetness, and coconut oil and eggs to bind. I’ve included extra egg yolks, which are nutrient-rich and vital for growing little bodies.
Baking on a low temperature for over an hour ensures that this cake cooks through perfectly without burning.
I used a round cake tin instead of the usual banana bread loaf tin, however, if you wished, a loaf tin would suffice.
My little boy absolutely loves this Hazelnut Banana Cake and quite easily manages two serves in one sitting – lucky it’s super healthy and serves 10!
Preparation time: 10 minutes
Baking time: 1 hr 15 minutes
- mixing bowl
- measuring cup and spoons
- 20cm cake tin
- 2 overripe bananas, mashed
- 2 eggs + 3 egg yolks, beaten
- 2 tbsp maple syrup
- 1/4 cup melted coconut oil
- 2 cups hazelnut meal (or, you can grind your own whole hazelnuts in blender or food processor)
- 2 tsp gluten-free baking powder
- 1 tsp vanilla powder
- pinch celtic sea salt
- Preheat an oven to 150 degrees on a normal/classic baking mode (not fan-forced, which may cause burning).
- Grease and line a 20cm round cake tin with baking paper and set aside.
- In a mixing bowl, beat together with a fork, the: bananas, eggs, maple syrup and coconut oil.
- Then add the dry ingredients: hazelnut meal, baking powder, vanilla and salt. Beat again thoroughly.
- Transfer to the lined cake tin and then to the oven.
- Bake for an 1 hr 15 minutes or until firm to touch and lightly golden.
- Allow to cool on a wire rack before serving.
Cacao & Tahini ‘Caramel’
For a more decadent dessert, top your Hazelnut Banana Cake with Cacao & Tahini Caramel by combining:
- 1 cup tahini
- 1 cup maple syrup
- 1/2 cup cacao powder
- tiny sprinkle of celtic sea salt
Store your Hazelnut Banana Cake in an airtight container in the refrigerator.