Gluten Free Banana, Pear & Coconut Cake


  • 300 g ripe banana
  • 1 Ripe Pear
  • 3 free range / organic eggs
  • 60 g honey or organic maple syrup
  • 1 vanilla bean or Vanilla bean paste
  • 60 g cold pressed extra virgin coconut oil
  • half teaspoon ground cinnamon
  • 1/2  tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
  • 200 g ( 1 1/2 cups ) almond meal
  • 25 g (1/4 cup)  buckwheat flower
  • 1/2 cup gluten free flour
  • Walnuts, extra slided banana or pear


  • Combine banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb) in a blender or food processor & blend up all these ingredients like a smoothie, then pour into a mixing bowl.
  • Add the almond meal and mix well.
  • Add the buckwheat flour and gluten free flour and mix well.
  • Lightly oil one loaf tin or round cake dish and also if you coat it with extra almond meal this will prevent the cake from sticking to the pan.
  • Spoon batter into the tin and place on top the chopped walnuts and sliced fruit. Bake for  45  minutes to 50mins.
  • Makes 1 loaf serves 6-8
  • Serve warm with butter (my favourite) or at room temperature with a little ricotta and honey.
  • keeps in the fridge covered for up to 1 week.

This is a perfect snack for my 1yr old baby, I try not to feed her sugar, dairy or gluten so this recipe is perfect for her. Its also a healthy dessert option, or quick breakfast for me. Maybe try it with some tahini for extra protein. I hope you enjoy it as much as we did!

And remember, eat only until you are 80% full and do not forget the 80 / 20 rule!





Original recipe here


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