This is a gluten-free and sugar-free recipe. Hope you enjoy! Any suggestions to improve it are welcome.

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 loaf cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick peels with a fork.

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  • Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.

  • Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.

  • Beat egg whites with salt in a glass, metal, or ceramic bowl until soft peaks form.

  • Fold beaten egg whites into the batter. Pour into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

Cook's Notes:

You can bake this in a 9-inch cake pan if preferred.

You can also add a few tablespoons of cocoa powder, chocolate chips, or any other nuts (pecans, slivered almonds, etc).

Nutrition Facts

186 calories; protein 3.4g 7% DV; carbohydrates 23.1g 8% DV; fat 10.2g 16% DV; cholesterol 61.4mg 21% DV; sodium 43.9mg 2% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2017
Definitely a cake to try as it has super potential. I would suggest lowering the temperature though. I baked for 25 minutes at 175 C and it almost burned the top but the bottom was soggy. I used a 9" round cake pan as described in the notes. So low and slow may be the key to a uniform doneness. I used coconut oil for vegetable oil and added some dark chocolate chips on top. Thank you for the recipe. Read More
(1)

Most helpful critical review

Rating: 3 stars
12/01/2019
I made this because I needed a gluten free dessert on short notice and I had all the ingredients. I didn't cook the bananas but instead used very ripe ones and mashed them with the oil and honey. I thru in a handful of semi-sweet chips. Baked it at 350 for 30 minutes and while it looked done I kept an eye on it for another 10 to see if it would pull from the edges which it began to do. I took it out of the oven let it sit for 5 minutes ran a knife around the edges to pull away. It was real spongy. We ate it a few hours later and it was quite good. A bit mushy the next day. I'd make it again if I was in the same pinch! Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/20/2017
Definitely a cake to try as it has super potential. I would suggest lowering the temperature though. I baked for 25 minutes at 175 C and it almost burned the top but the bottom was soggy. I used a 9" round cake pan as described in the notes. So low and slow may be the key to a uniform doneness. I used coconut oil for vegetable oil and added some dark chocolate chips on top. Thank you for the recipe. Read More
(1)
Rating: 2 stars
05/31/2017
I followed the recipe as directed. the bananas had too much liquid. I baked the cake for 40 minutes and it was still mush. the taste was okay but the texture was awful. I may try again but not cook the bananas first. Read More
Rating: 1 stars
11/24/2019
This recipe never came together. Too much liquid. Read More
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Rating: 3 stars
12/01/2019
I made this because I needed a gluten free dessert on short notice and I had all the ingredients. I didn't cook the bananas but instead used very ripe ones and mashed them with the oil and honey. I thru in a handful of semi-sweet chips. Baked it at 350 for 30 minutes and while it looked done I kept an eye on it for another 10 to see if it would pull from the edges which it began to do. I took it out of the oven let it sit for 5 minutes ran a knife around the edges to pull away. It was real spongy. We ate it a few hours later and it was quite good. A bit mushy the next day. I'd make it again if I was in the same pinch! Read More