Paleo Banana Cake (GF, DF, RSF)

We don’t know about you, but Banana Cake has to be a firm favourite in our households. Versatile, delicious and a great way to use up old bananas – we’ve just made banana cake even easier for you to make!

Using our new Base Cake & Muffin Mix, we’ve set about creating some easy and delicious cakes to showcase the versatility of this cake mix. Like everything else in our store, the base cake mix is gluten, dairy and refined sugar free! The idea behind the base mix is that you use it just like that – as a base! Whether you add frozen berries, vanilla or spices, our base cake & muffin mix can be transformed into whatever you like.

We’ll be showing you different ways you can use our mix over the coming months right here on the blog!

To kick us off – our delicious Banana Cake!


You’ll need:

1 package Nourish & Thrive Base Cake & Muffin Mix
3 smallish Bananas (the browner, the better!)
1/4 cup lukewarm Water
1/2 cup Coconut Oil, melted
3 Eggs, at room temperature
2 tbsp Pure Maple Syrup, at room temperature
1 tsp Vanilla Extract

Preheat your oven to 180c and line and grease a 20cm cake tin. Set aside.

Place your peeled bananas into a large bowl, and mash using a fork. Add your water, melted coconut oil, eggs, maple syrup and vanilla extract and stir to combine. It’s essential that all of your ingredients are room temperature so that the coconut oil doesn’t seize in the cold – this will make a thicker mix and the cake won’t be as light.

Add your base cake & muffin dry mix to your banana mix and stir until combined and there are no lumps. Pour into your cake tin evenly. Place in the oven for 22-26 minutes, until the top is golden and a skewer inserted comes out clean. If you find your cake browning too quickly, simply cover with foil.

Allow to cool for 5-10 minutes in its tin before sliding a sharp knife around the edges and then turning out onto a wire rack to cool completely. Store in an airtight container.

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