Caramelised Banana Bread Cake (Gluten Free) | Rebel Recipes (2024)

• 2 flax or chia eggs 2 tbsp chia or ground flax mixed with 6 tbsp water and left to stand for 5 minutes
• 220 ml almond milk
• 1 tbsp apple cider vinegar
• 300 g gluten-free plain white free flour
• 75 g ground almonds
• 100 g oats
• 20 g coconut sugar
• 1 1/2 tsp baking powder
• 1 ½ teaspoons baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 tsp allspice
• 2 1/2 medium ripe bananas–mashed
• 2 tsp vanilla extract/paste or powder
• 90 g melted coconut oil
• 75 ml maple syrup

For the caramelised bananas

• 1 1/2 bananas sliced into rounds
• 1 tsp coconut oil
• 1 tsp maple syrup

• Make your flax eggs.

• In a small bowl, combine the almond milk and the apple cider vinegar.

• Preheat the oven to 180c /gas Mark 4

• In the large bowl, combine all the dry ingredients.

• Add the banana, melted coconut oil, vanilla, almond milk/vinegar mixture and the maple syrup. Stir thoroughly until you have a smooth, thick batter.

• Stir in the flax eggs.

• Grease a round baking tin with coconut oil then spoon in the batter. Smooth out to the edges.

To make the caramelised bananas

• Add the coconut oil to a small pan and melt the oil.

• Add the maple and banana slices and fry in the oil on one side, then flip over to caramelise the other side. Set aside.

• Top the cake batter with the caramelised bananas.

• Bake for approx 60 minutes.

• Check that it’s cooked by sticking a skewer into the middle to ensure it’s cooked through. If not, pop back in the oven until cooked in the middle.

• Let it cool for at least 20 minutes, then turn out.