Desserts
This banana cake recipe with coconut flour delivers everything you love about classic banana cake—rich, moist, and comforting—without a single grain of gluten or refined sugar. 💛 The secret lies in coconut flour's unique ability to absorb moisture, creating a tender crumb that stays soft for days. I developed this recipe after struggling to find a gluten-free version that didn't turn out dry or crumbly, and this is the result: a cake so moist you'll forget it's gluten-free.
What makes this recipe truly special is how coconut flour transforms the texture—it creates a delicate, almost velvety crumb that's far from the dense or gummy results you might expect. The key is balancing the coconut flour with ripe bananas and a touch of flax eggs for binding, ensuring each slice stays tender without being heavy. This cake also happens to be vegan, making it perfect for anyone avoiding animal products.
The result is a gluten-free banana cake that's ultra-moist, lightly spiced with cinnamon, and topped with a simple coconut cream frosting that complements the natural sweetness of the bananas. The flavor is rich and familiar, with none of the dryness or crumbliness that often plagues gluten-free baking. Every bite feels indulgent, yet it's packed with wholesome ingredients that make it a healthier treat.
Whether you're baking for a dietary need or simply exploring gluten-free options, this recipe proves you don't have to sacrifice texture or flavor. The cake keeps well for up to 5 days, making it ideal for meal prep or gifting. Ready to bake a cake that's as nourishing as it is delicious?
Ingredients for banana cake recipe with coconut flour
Coconut flour transforms classic banana cake into a gluten-free, ultra-moist dream—no refined sugar here.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 3 whole | About 1.5 cups mashed |
| Coconut Flour 🥥 | 1 ½ cups | Sifted for best texture |
| Flaxseed Meal 🌾 | 3 tbsp | For flax eggs |
| Maple Syrup 🍯 | ¾ cup | Pure, grade B preferred |
| Unsweetened Almond Milk 🥛 | 1 cup | Vanilla or plain |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For moisture |
| Cinnamon 🌿 | 2 tsp | Ground, not cassia |
| Baking Soda 🧂 | ½ tsp | Freshly opened |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla |
| Coconut Cream 🥥 | 1 can | Full-fat, chilled overnight |
| Powdered Sugar 🍚 | 1 cup | For frosting |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
Coconut flour is the magic here—Bob's Red Mill is my go-to brand because it's consistently fine and absorbs well. Look for ripe bananas with brown spots, not mushy ones. The flaxseed meal? Nutiva at Whole Foods is my pick, but any organic brand works. If you can't find full-fat coconut cream, Trader Joe's has a great frozen version that works in a pinch. The key is letting the coconut cream thicken overnight in the fridge—it makes all the difference for that luscious frosting texture.
No coconut flour? Almond flour at 1:1 ratio works, but texture will differ slightly. Short on flaxseed? Chia seeds soaked in water make a decent substitute. The maple syrup can be swapped for agave nectar, but the flavor's a bit different. Almond milk not available? Coconut milk or oat milk both work well. For the frosting, if you're avoiding powdered sugar, coconut sugar blended fine gives a similar texture. Just remember: coconut flour needs more liquid than regular flour, so don't skimp on the almond milk or olive oil.
This cake keeps beautifully—5 days in an airtight container at room temp or 1 week in the fridge. The frosting? Store it in the fridge and whip it back up when ready to serve. Freezes for 3 months if you want to make it ahead. I always bake two pans at once—one for now, one for later. The bananas keep well in the freezer too, so you can prep ahead that way if you're really planning ahead.
Why You'll Love This Recipe
- No Fuss Mix-In: I’ll be real—this cake comes together with just five ingredients and a bowl. Mash those bananas, stir in the coconut flour and flaxseed meal (no eggs needed!), and you’re done. The maple syrup ties it all together without extra fuss.
- Moist Yet Light: The coconut flour soaks up the almond milk just right, giving you that tender crumb, while the bananas keep it from drying out. Honestly, it’s the kind of cake that doesn’t need frosting—just a sprinkle of cinnamon if you’re feeling fancy.
- Breakfast or Dessert: Serve it warm with a scoop of coconut yogurt for a grab-and-go breakfast, or slice it up for a sweet treat after dinner. Between us, my kids ask for it both ways—no judgment here.
- Budget-Friendly Staples: Ripe bananas and coconut flour stretch your dollar, and the flaxseed meal adds protein without breaking the bank. Plus, it keeps well for days, so you’re not scrambling to use it all at once.
Step-by-step instructions for banana cake with coconut flour
This ultra-moist, gluten-free banana cake comes together effortlessly—just follow these simple steps.
🍌 Step 1: Make the Flax Eggs and Prep Wet Ingredients
Start by making the flax eggs—mix the 3 tbsp flaxseed meal with ¼ cup of the unsweetened almond milk in a small bowl and let it sit for 5 minutes until it thickens into a gel-like consistency. This is your egg substitute, and it's what gives the cake its structure.
In a separate large bowl, mash the 3 whole ripe bananas until completely smooth—no lumps should remain. Add the 0.75 cup maple syrup, remaining ¾ cup unsweetened almond milk, 0.5 cup extra-virgin olive oil, 1 tsp vanilla extract, 2 tsp cinnamon, 0.5 tsp baking soda, and 0.25 tsp salt. Whisk everything together until fully combined. The batter will be thick but pourable—this is normal with coconut flour.
👨🍳 Step 2: Combine Dry Ingredients and Bake
In another bowl, whisk the 1.5 cups coconut flour. Sift it once if you have lumps—this prevents dense spots in your cake. Gradually fold the dry coconut flour into the wet mixture until just combined. Be careful not to overmix; a few streaks of flour are okay. The batter will be thick and slightly sticky, almost like cookie dough.
Preheat your oven to 350°F and grease an 8-inch round cake pan (or line it with parchment paper). Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. The cake should spring back slightly when gently pressed—this ensures it's moist, not dry.
⏰ Step 3: Cool and Prepare the Frosting
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. While it cools, prepare the coconut cream frosting. Open the chilled coconut cream can and scoop out the thick cream from the top (discard the watery part). Beat it with the 1 cup powdered sugar and 1 tbsp lemon juice until smooth and fluffy—about 2 minutes with a hand mixer. This frosting should be light and spreadable, not too stiff.
Once the cake is fully cooled, spread the coconut cream frosting evenly over the top. For extra flair, you can pipe it around the edges or create swirls with a spatula. The lemon juice brightens the flavor, cutting through the sweetness of the maple syrup and coconut cream beautifully.
🍽️ Step 4: Serve and Enjoy
Slice the cake into 8 equal pieces and serve immediately. Each bite should be tender, moist, and lightly sweet with warm banana and cinnamon flavors. The coconut flour gives it a delicate, slightly nutty undertone, while the frosting adds a cool, creamy contrast. Store leftovers in an airtight container in the fridge for up to 3 days, though it rarely lasts that long!
Pro Tips For Making Banana Cake Recipe With Coconut Flour
- Mash Bananas First: I learned this the hard way—skipping the mash leads to a lumpy, uneven batter that bakes into a cake with pockets of raw banana. Use a fork to break them down completely, then press through a fine-mesh sieve if you’re impatient (yes, even if you’re lazy like me). The smoother the batter, the lighter the crumb.
- Mix Coconut Flour Dry: Coconut flour absorbs liquid like a sponge, so resist the urge to add almond milk all at once. Whisk it with the flaxseed meal first, then let it sit for 2 minutes before adding wet ingredients. This prevents clumping and guarantees a batter that’s actually pourable—not a gluey mess.
- Bake Until Springy: The cake will look underdone when the edges pull away, but coconut flour cakes keep cooking after you pull them out. Test doneness by pressing the center—it should spring back slowly, not jiggle like jelly. If you cut too soon, you’ll end up with a gummy middle.
- Add Warm Milk: Cold almond milk makes coconut flour behave like a stubborn mule. Heat it to room temp (or microwave for 10 seconds) before mixing—this helps the flour hydrate evenly and cuts down on lumps. Sounds weird, but it works: your cake will be tender, not dense.
Serving suggestions for this banana cake recipe with coconut flour
Warm Spiced Tea
Pair this cake with a cup of chai tea or spiced apple cider to enhance the warm banana-cinnamon flavors. I love steeping Yogi Tea Chai with a splash of almond milk and a pinch of cardamom for extra depth. The spices complement the cake’s natural sweetness without overpowering it. 🍵
Fresh Fruit Toppings
Add a vibrant contrast with sliced strawberries or kiwi on top of each slice. The acidity from the fruit cuts through the richness of the coconut frosting beautifully. I also love a sprinkle of toasted coconut flakes for extra texture and a tropical touch. Use organic berries from Trader Joe’s for convenience.
Creamy Yogurt Dip
Serve with a side of vanilla coconut yogurt for dipping. Mix ½ cup coconut yogurt with 1 tsp maple syrup and a pinch of cinnamon for a creamy, tangy contrast. This adds a refreshing element that balances the cake’s sweetness. I use So Delicious coconut yogurt for its smooth texture.
Coffee Pairing
For an afternoon treat, serve a slice with a shot of cold brew coffee or a vanilla latte. The bold flavors of coffee cleanse your palate between bites, making the cake taste even more indulgent. I prefer Starbucks cold brew concentrate for its rich, smooth taste. ☕
Garnish with Nuts
Sprinkle toasted pecans or walnuts on top for a crunchy texture. Toast ½ cup chopped nuts in a dry pan for 2-3 minutes until fragrant, then sprinkle over the cake. This adds a nutty contrast that pairs perfectly with the coconut frosting. Store nuts in an airtight container to keep them fresh.
Make It a Brunch
Turn this cake into a brunch centerpiece by serving it with scrambled tofu or turkey sausage for a protein boost. The savory elements balance the sweetness, making it a satisfying meal. I often pair it with avocado slices and a sprinkle of sea salt for a fresh, savory contrast. 🍳
Nutrition facts
Frequently asked questions
Why does this banana cake use coconut flour instead of regular flour?
Coconut flour creates a gluten-free, ultra-moist texture that regular flour can't match. It absorbs liquid differently, so we balance it with extra almond milk and olive oil to keep the cake tender. The result is a delicate crumb that stays moist for days—perfect for those who avoid gluten or refined grains.
Can I make this cake without flax eggs?
Yes! Try chia eggs (1 tbsp chia seeds + 3 tbsp water per egg) or aquafaba (3 tbsp chickpea brine whipped to stiff peaks). For a non-egg option, mix 1 tbsp cornstarch + 2 tbsp water per egg. The flax eggs are simplest, but these substitutes work well for binding. Test with a toothpick after baking to ensure proper structure.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan. With coconut flour, the texture is delicate—press gently: if it springs back, it's perfect. Overbaking makes it dry, so watch closely after 30 minutes. A kitchen timer helps!
Can I add chocolate chips or nuts to this recipe?
Fold in ½ cup chocolate chips or ⅓ cup chopped walnuts with the dry coconut flour. For extra richness, use vegan dark chocolate chunks. Just don't overmix—keep stirring until just combined to avoid dense spots. Toast nuts first for 2-3 minutes to enhance flavor.
Why does my coconut flour cake turn out dry?
Coconut flour absorbs liquid aggressively—most likely, you skipped the 10-minute rest before baking or used less almond milk. Always let the batter sit for 5-10 minutes to thicken properly. For extra moisture, add 1 tbsp more almond milk or 1 tsp olive oil to the batter. Store leftovers in an airtight container to retain freshness.