You are here:
  1. Home
  2. Baking - sweet
  3. Banana Snacking Cake with Almond Flour - Gluten and Dairy Free


1 Banana Snacking Cake with Almond Flour - Gluten and Dairy Free

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Banana Snacking Cake with Almond Flour - Gluten and Dairy Free

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

12 portion(s)

  • 250 g whole almonds, (raw or blanched)
  • 100 g rice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch fresh, ground nutmeg, (to taste)
  • 1/4 tsp salt
  • 2 large eggs, at room temperature
  • 200 g brown sugar
  • 3 medium very ripe bananas, chopped into chunks
  • 2 tsp vanilla extract
  • 60 g extra light olive oil
Add to shopping list
5

Recipe's preparation

    Rice Flour and Almond Meal

  1. Mill rice, speed 9 / 1 min.  Set aside in a medium to large bowl.
    Mill almonds, speed 7 / 10 seconds.  Add to bowl containing rice flour.

    Add baking soda, baking powder and sea salt and nutmeg to the bowl.

    Wash TM jug.

    2. Cake Mixture

  2. Pre-heat oven to 180 degrees C (350 degrees F).
    Line a 10 x 12 inch pan with baking paper.

  3. Insert butterfly into TM bowl.
    Beat eggs, speed 4 / 3 min. 

  4. Remove butterfly.
    Add oil, sugar, bananas, and vanilla.
    Mix, speed 4 / 10-15 sec. 

  5. Keep TM running on speed 3 without MC.
    Gradually add dry contents in the bowl to the TM jug.
    Make sure you add slowly to ensure dry ingredients are mixed in and avoid any dry, lumpy bits.
    If required, use spatula to aid in mixing.
    This entire step should take about 2 min or less. 

  6. Pour cake mixture into pre-prepared pan.  Bake in oven for 30-35 mins or until done.
    Cake should look slightly brown on the edges and feel firm to a light touch.

10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

I adapted this recipe from //glutenfreegoddess.blogspot.com/2007/04/flourless-banana-cake.html
It's my first time adapting a recipe for the TM so any feedback is welcome.

*This cake claims to freeze well (haven't tested this myself yet) - so once cooled, cake can be cut up and frozen in individual portions for a quick, no-fuss afternoon snack.
*Suggested frosting - vanilla-nutmeg cream cheese (or dairy free alternative)
*You can also scatter chopped nuts or coconut on top of the frosting
*To set the frosting quickly, put frosted cake in freezer for approx. 30 minutes 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Great recipe! I used only 80g of coconut sugar in...

    Submitted by zpelling on 19. May 2019 - 15:33.

    Great recipe! I used only 80g of coconut sugar in place of the brown sugar and substituted the 2 eggs with 2 tbsp ground flaxseeds and 6 tbsp water. I used almond flour instead of grinding the almonds as it's what I had at home. After grinding the rice, I just added all the remaining ingredients and mixed it on speed 6 for 10 secs then speed 5 for another 10 secs. I made 12 muffins and baked them at 160 deg fan forced for 25 mins and the texture was soft and light. Delicious Smile!

    Login or register to post comments

  • So yummy!!!...

    Submitted by k.smith on 19. April 2019 - 15:04.

    So yummy!!!
    I used 75 grams of sugar and it was plenty.

    Login or register to post comments

  • Absolutely delicious. Will be making this...

    Submitted by KristyPimm on 6. July 2017 - 22:51.

    Absolutely delicious. Will be making this regularly!

    kP

    Login or register to post comments

  • OMG this was so lovely!  Will

    Submitted by sisterchip on 13. June 2016 - 07:09.

    OMG this was so lovely!  Will definitely be making again!

     

    Login or register to post comments

  • Such a winner in out

    Submitted by rhi.inglis on 8. March 2016 - 10:34.

    Such a winner in out household!

    Have made it so many times I've lost count!

    Login or register to post comments

  • very lovely and quite moist

    Submitted by mand-z on 1. January 2015 - 21:14.

    very lovely and quite moist banana cake tmrc_emoticons.) I used 100g milled rolled oats instead of the rice. 

    Login or register to post comments

  • Very yummy is the consensus

    Submitted by Alisoncourtice on 26. December 2014 - 22:14.

    Very yummy is the consensus in my house. I only put in 60 grams of sugar and it was sweet enough. I may even go lower when I next make it which I surely will. I also didn't clean my bowl for the eggs and it was fine.

    Login or register to post comments

  • Absolutely amazing! The best

    Submitted by skyehannah on 10. November 2014 - 11:40.

    Absolutely amazing! The best banana cake I have ever made - especially for my first ever banana cake!

    Login or register to post comments

  • This was delcicious!!!

    Submitted by rhi.inglis on 10. November 2014 - 11:35.

    This was delcicious!!!

    Login or register to post comments

  •   Hi chezzlegf, thanks for

    Submitted by fiinesse on 30. April 2014 - 09:28.

     

    Hi chezzlegf, thanks for the feedback and the suggestions with how you tweaked it. I'm not an experimental cook at all, so having suggestions like that helps me tmrc_emoticons.)

    Login or register to post comments

  • Just made some of these. I

    Submitted by Katiehiggins on 23. February 2014 - 15:23.

    Just made some of these. I used almond meal as i didnt have any whole almonds. I also used pitted dates and golden syrup instead of sugar. Turned out quite nice however slightly grainy. Will make again.

    Login or register to post comments

  • I wanted to put another

    Submitted by chezzlegf on 16. November 2013 - 10:49.

    I wanted to put another comment on about this recipe as it is now my "go to" recipe for when I need cake.  It keeps so well in the fridge, staying nice and moist.  I have tweeked mine in several ways.  I put in less almonds meal (about 10 - 20 grams) and add that amount of weight in cocoa powder. I also add a handful of sultanas, some choc chips and some pecans or walnuts at the end by just reversing for a couple of seconds to incorporate.  I also do add less sugar as the extra stuff at the end certainly makes up for it, and if my eggs are small I add an extra one (and I too do not bother washing out my bowl and the eggs whip fine).  Thanks for such a great recipe Love

    Login or register to post comments

  • Hello,  just cook this for my

    Submitted by mrsrmax on 25. August 2013 - 14:31.

    Hello, 

    just cook this for my daughter (Celiac) its really nice. turned out really well nice and moist. next time I might back off on the sugar. very yummy just the same.

    cheers

    Rose.

    Login or register to post comments

  • thank you!

    Submitted by iovio on 11. April 2013 - 14:27.

    thank you!

    Login or register to post comments

  • Hi, yes it would be the same

    Submitted by fiinesse on 10. April 2013 - 07:45.

    Hi, yes it would be the same weight in flour too. The original recipe (link at the bottom of the page in notes section) uses 1/2 cup rice flour, I think I just converted that to a weight. Let me know how to go though. tmrc_emoticons.)

    Login or register to post comments

  • Now that you say it, I am not

    Submitted by iovio on 10. April 2013 - 04:40.

    Now that you say it, I am not surprised anymore why my cakes don't get eaten much.

    Login or register to post comments

  • Hi, if I want to make this

    Submitted by iovio on 10. April 2013 - 04:38.

    Hi,

    if I want to make this recipe with almond flour (boughten) and rice flour, do I take the same amount/weight for each, as for the whole almonds and rice?

    Login or register to post comments

  • This certainly sound like the

    Submitted by Jessie36 on 18. February 2013 - 09:33.

    This certainly sound like the cake to will try this afternoon.  Thanks

    Login or register to post comments

  • Thanks this was so delicious

    Submitted by Brendfrank on 31. December 2012 - 08:45.

    Thanks this was so delicious and easy! I used almond meal and rice flour instead of milling my own, and I substituted the sugar for 100g dates and 100g honey. Sugar free!

    Login or register to post comments

  • Love this cake recipe, nice

    Submitted by chezzlegf on 3. November 2012 - 14:08.

    Love this cake recipe, nice and moist, going to make the vanilla-nutmeg-cream cheese icing.  It is for morning tea at church tomorrow morning so will see how is goes over.  Funny thing though, if i put a sign saying it is gluten free it doesn't get eaten but if I don't it goes in a flash tmrc_emoticons.) tmrc_emoticons.;)

    Login or register to post comments

  • Thanks @sare_mac, don't know

    Submitted by fiinesse on 29. April 2012 - 13:20.

    Thanks @sare_mac, don't know why I didn't think to try not washing the bowl!

    Login or register to post comments

  • I made this for my friend who

    Submitted by Tarzy on 31. January 2012 - 19:26.

    I made this for my friend who has cealiac disease and she loved it!  My 2 other friends loved it to and the entire cake got eaten!!! Great recipe tmrc_emoticons.)

    I love Ms Bimbi Mixingbowl closed

    Login or register to post comments

  • :)I have a little girl who

    Submitted by sare_mac on 23. January 2012 - 16:39.

    tmrc_emoticons.)I have a little girl who can't eat dairy, and another than shouldn't eat wheat, so this is a great recipe, it tastes great, and all the better hot with a bit of cream (if you can have it tmrc_emoticons.;) )  I didn't bother washing my bowl out to whip my eggs, and my cake turned out just fine!

    Login or register to post comments