Banana Cake with Toasted Coconut

Name: Banana Cake with Toasted Coconut
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16 servings
Cuisine: British
Ingredients: 300 g coconut oil, melted; 300 ml maple syrup; 3 teaspoon vanilla extract; 450 g gluten-free flour; 2 teaspoon xanthan gum; 300 g ground almonds; 390 g desiccated coconut; 6 teaspoon baking powder; 4.5 teaspoon cinnamon; 3 teaspoon ground nutmeg; 1480 g ripe bananas (about 12–15), mashed; 1 handful coconut flakes (for topping)

⏱️ 80 min 👥 Serves 16 📅 22 February 2026

A gluten-free vegan banana cake made with coconut oil, maple syrup, ground almonds and desiccated coconut. Topped with toasted coconut flakes. Makes 2 loaves.

👩‍🍳 Method

1
Preheat oven to 180°C. Grease and line 2 loaf tins.
2
Combine the melted coconut oil, maple syrup and vanilla extract in a bowl.
3
In a separate large bowl, mix together the gluten-free flour, xanthan gum, ground almonds, desiccated coconut, baking powder, cinnamon and nutmeg.
4
Whisk the dry ingredients together, then mix into the coconut oil mixture.
5
Fold in the mashed bananas until well combined.
6
Divide between the two prepared loaf tins. Top with coconut flakes.
7
Bake for 1 hour 20 minutes, covering with foil for the last 30 minutes to prevent overbrowning.