Easy Banana Coconut Flour Cake – Update

Banana cake with a bare minimum of ingredients, based on coconut flour only, proved to be a very easy cake to bake, with a reliable outcome every time. I used different brands of coconut flour, bananas in various stages of ripeness and also experimented with different sources of sweetness. Trying to bake this cake without sugar, glucose or honey, with bananas as the only source of sweet taste, baking the cake in a proper (larger) baking tin and getting excellent results, warranted an update post for this recipe.


I baked this cake with sugar for us, with glucose for this blog (the recipe with glucose will work for people who can’t digest sucrose, but tolerate pure glucose) and completely without any sweeteners for people who can’t tolerate sugar load in their food or would cut any sugars from their diet for health or lifestyle reasons. I was surprised that sugarless cake taste was practically identical in sweetness to cakes with sugar or glucose. It can be explained by very low quantity of used sweeteners per small cake based on 2 eggs – only 40g of either glucose or regular white refined sugar.

I have stumbled on a bread/loaf cake baking tin with an average length but quite wide. It was made with the same material as my favourite smaller size baking tins and I bought it just to try and see how gluten or grain free recipes, which are notoriously difficult to bake in average or larger size tins, would bake in this tin. I was surprised again. Double portion of the batter was perfectly baked and in some cases it did not even need more time to be baked. I have plenty of paper liners for a larger size tin and used them to bake this cake without any greasing. So, overall, it is a very easy batter to make and mix, and an easy bake, though a long one at a lower temperatures, an hour at 160C in no fan oven.


  • 2 large eggs, 100-106g without shell
  • 200g diced bananas (ripe bananas will give more runny batter, compared to not so ripe ones)
  • 20ml lemon juice
  • 50g coconut flour (I used 2 varieties: from Well and Good and Essential Ingredient shop in Melbourne)
  • 6g baking soda


  • 40g glucose powder (can be substituted for any natural sugars, for those who tolerate them)
  • coconut oil to grease the pan if baking without paper liners
  • slivered almonds, pistachios or other nuts, crushed or whole to decorate



Detailed instructions supplemented with step by step photos can be found here. In short:

  • blend diced bananas with lemon juice
  • whisk eggs (optionally eggs with glucose) until triple in volume
  • combine blended bananas with eggs, you can mix them by further whisking using whisk attachment from a stick blender
  • mix baking soda with sifted coconut flour
  • add dry ingredients to wet
  • mix well and wait 1-2 min for coconut flour to absorb the moisture
  • transfer the batter to a lined tin
  • level the surface of the batter
  • apply nuts as decoration
  • bake 60 min in preheated to 155-160C no fan oven, baking time may be extended for another 10 min if baking a double portion of the batter in a larger tin

Cake batter – double portion


Baking double portion in a large wide tin


Single portion in a smaller tin (20cm x 10cm)


I can’t say with confidence that any larger tin will have a capacity to bake properly the double portion of the batter. Both the material of the tin, and the thickness of its walls, determine the uniqueness of the baking process in any particular loaf tin. I used Curtis Stone loaf pan  24cm x 14cm x 6.8cm made from heavy gauge steel, safe to bake up to 240C.

The batter does not raise too much, but the texture of the cake is always structurally sound, it is soft and moist.

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