Hazelnut Banana Cake: Gluten & Dairy Free

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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!

Enjoy! xx

Hazelnut Banana Cake


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


  1. Preheat an oven to 150 degrees on a normal/classic baking mode (not fan-forced, which may cause burning).
  2. Grease and line a 20cm round cake tin with baking paper and set aside.
  3. In a mixing bowl, beat together with a fork, the: bananas, eggs, maple syrup and coconut oil.
  4. Then add the dry ingredients: hazelnut meal, baking powder, vanilla and salt. Beat again thoroughly.
  5. Transfer to the lined cake tin and then to the oven.
  6. Bake for an 1 hr 15 minutes or until firm to touch and lightly golden.
  7. 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.