Coconut Banana Cake


This is a great way to use up bananas that are perhaps too ripe to eat.


  • 140g unsalted butter, softened
  • 140g dark brown soft sugar
  • 2 large eggs
  • 3 small ripe bananas, mashed (280g)
  • 65g coconut flour
  • 75g gluten free self-raising flour
  • ½ tsp gluten free baking powder
  • ¼ tsp LoSalt


  1. Preheat the oven to 180oC, gas mark 4. Grease and line a 900g loaf tin.
  2. Using an electric hand whisk, beat together the butter and sugar until pale and fluffy.
  3. Whisk in the eggs 1 at a time, then stir in the mashed bananas.
  4. Fold in both flours, baking powder and LoSalt and spoon into the prepared tin.
  5. Bake for 35-40 minutes until a skewer comes out clean.
  6. Cool slightly before removing from the tin.