My lovely mum is a coeliac, and we both love cake… which is generally full of sugar and wheat. Doh. So I had a look around and really liked this low-carb, gluten-free banana cake with walnuts I found, which is based on almond flour instead of ‘normal’ white flour – and it tastes goooooood.
- 2 nice and ripe bananas (the squishier the better)
- 3 eggs
- 2 tbsp of oil
- almond flour/ground almonds – 2 cups
- baking powder – 1 tbsp
- salt – 1/3 tsp
- chopped walnuts – 1/2 cup
- water (see below)
- sweetener – now this depends on the sweetener (as sweetener is general ‘sweeter’ than sugar) – but the recipe says ‘sweetener substitute to equal 1/2 cup sugar’
Preheat your oven to 190 ◦C / 375 ◦F, and line a loaf tin with baking paper.
The recipe is a bit vague here – but it does work so don’t worry. Using either a 2-cup liquid measuring cup (or 2 cups = 473ml if you’re British and (like me) find cups confusing) , mash the bananas into your measuring cup. Add the eggs and the oil to the cup, and then fill your cup to the ‘2-cup/473ml’ line with water.
Add the almond flour, baking powder, salt and sweetener into another mixing bowl, and stir together.
Now add the walnuts and wet ingredients to the dry mix, and stir together.
Now pour the batter into your loaf tin, and bake for 45-55 minutes, or until cooked.
Enjoy – its yum! (And around 6g net carb per slice (when divided by 12)).
One thing – my onlyyy teeny issue with this recipe is that I feel like I can taste the baking powder a bit. I halved the baking powder on my second go, but it didn’t really make much difference. It’s still real good, but if anyone has any suggestions on how to fix this I’m all ears!