Banana Nut Snack Cake (Gluten-Free and Dairy-Free)


I really enjoy each of the seasons as it comes. I’m always ready for the brisk air and cool nights in the fall. I get excited about the first snowflakes every winter. And, when spring finally rolls around, I embrace it.

I love cleaning out the flower beds and planning the garden for the coming summer. I enjoy getting out for some fresh air, going for a run, or chasing the kiddo around on the playground. And, when we have rainy, dreary days, I enjoy those, too.

Monday was a particularly dreary day, and I decided to embrace it. It was a bit on the chilly side, so we stayed in. I read the same book about Clifford’s First Christmas over and over again (yes, we are currently reading Christmas books… don’t ask), stopping to point out puppy Clifford on every page. We colored, and we watched it rain out the windows.

Then, in the afternoon, I took full advantage of nap time and decided to do some baking. Dreary days just call for baking, don’t they? The pile of overly ripe bananas sitting on my counter was calling my name, so I set out to bake a banana nut cake.


I’ve always found that there’s something comforting about baking. I get lost in the measuring, pouring, and stirring. This particular cake was one that was easy to whip up while getting lost in my thoughts. I weighed out the gluten-free flours while gazing out the window at the drizzling rain. The wet ingredients required nothing more than a quick stir with a fork to make sure they were well combined. No fuss. In very little time, I was pouring the batter into my bundt pan and sliding the cake into the oven.

It was back to reality while the cake was in the oven… I tidied up the endless trail of toys that was strewn about the downstairs of the house. I wiped up the counters, did the dishes, and responded to some email. But, once the cake came out of the oven, I decided it was time to take a break and nibble on a slice while watching it rain. After all, that’s what rainy days are for.


Banana Nut Snack Cake
Makes one bundt cake, approximately 18-20 servings
Adapted from Taste of Home

This cake isn’t overly sweet, so you can enjoy a piece in the afternoon. Ripe bananas and applesauce lend a hand, and I’ve used a bit of coconut palm sugar and raw honey for some additional natural sweetness.

I love to bake with olive oil, so I used it for this cake. Not only does it make the mixing super easy (no creaming, melting, cooling…), but it also means this cake is both gluten-free and dairy-free. If you prefer to use an all purpose gluten-free flour blend, simply substitute 280 grams (approximately 2 cups) for the three flours in the recipe. Enjoy!

  • 150 grams millet flour
  • 80 grams brown rice flour
  • 50 grams tapioca flour
  • ¼ cup (30 grams) ground flaxseed
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 2 cups mashed (very) ripe bananas
  • 4 eggs
  • ½ cup unsweetened applesauce
  • ½ cup coconut palm sugar
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons raw honey
  • 1 cup chopped walnuts

Preheat the oven to 350F. Grease a bundt pan with oil and set aside.

Combine the flours, flaxseed, baking soda, sea salt, and cinnamon in a small bowl. Whisk until well blended.

In a large mixing bowl, combine the banana, eggs, applesauce, coconut palm sugar, olive oil, and honey. Stir with a fork until everything is well combined. Add the dry ingredients and stir until well incorporated. Fold in the walnuts.

Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with just a few wet crumbs.

Cool the cake in the pan for 15 – 20 minutes, then run a knife around the outside of the cake to loosen it and transfer it to a wire rack to cool completely.


6 Responses to Banana Nut Snack Cake (Gluten-Free and Dairy-Free)

  1. This cake turned out SO good! It is moist and very very tasty, especially with tea. Not too sweet, but plenty of banana and crunchy walnuts! I didn’t have applesauce, so I used 1/4 cup ground flax and 1/4 cup whole milk until it was jelly-ey and stirred it instead. Also replaced 1 of the 4 eggs with flax and water. This was very adaptable for whatever flours I used as well! I think it was 1 cup brown rice flour, and then 3/4 cup porridge oats, then 1/4 cup barley flour. And I used some brown sugar instead of the coconut palm sugar. Still no idea what that is. I’m surprised how well this turned out, considering all the substitutions. Great cake and will most definitely make again. Thanks a ton, and take care! :-)