Banana Cake Recipe
Individual round cake with walnuts topped with whipped coconut cream and caramelized walnuts. (Vegan and gluten-free, you wouldn’t know if we didn’t tell you—it's that good.)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a round cake pan with parchment paper.
- 2
Prepare the Batter
In a mixing bowl, mash the ripe bananas until smooth. Add the almond flour, maple syrup, baking powder, baking soda, cinnamon, and salt. Mix until well combined. Fold in the chopped walnuts.
- 3
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 4
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 5
Prepare the Whipped Coconut Cream
While the cake is cooling, place a can of coconut cream in the fridge for at least 1 hour. Once chilled, scoop out the solid cream into a bowl and whip until fluffy.
- 6
Caramelize the Walnuts
In a skillet over medium heat, add the walnuts and a splash of maple syrup. Cook while stirring until the walnuts are coated and caramelized. Remove from heat and let cool.
- 7
Assemble the Cake
Once the cake is completely cooled, spread the whipped coconut cream on top and sprinkle with the caramelized walnuts.