Gluten Free Dairy Free Banana Cake



Back on my Banana bender! I recently adapted a recipe from the CWA .  Now for those of you who might know and be in fear for ever messing with a tried and true recipe, especially one from the Country Womens Association.  Well I did, I’m sorry but I did, I made a few tiny changes and now it’s gluten free and dairy free.  Another shout out to these many groups of women meeting in halls and kitchens all over our great land of Australia.  The force to reckoned with when it comes to jams and sponges the world over.  Every recipe I have ever attempted from these girls NEVER fails.  I made several of these cakes today and they all turned out exactly the same, with a sturdy frame, risen high and beautiful banana flavour.  You may wish to leave your cake “naked” but I used a coffee icing, it’s delicious either way



3 Bananas

2 tbs Coconut oil

1 egg

2 tbs Coconut milk

1 tsp vanilla extract

1 cup sugar

1 1/2 cups GFSR flour

1 tsp Xanthum gum


How to do it:

preheat your oven to 180 and grease a 20cm round cake tin.  Melt down your coconut oil, then add mashed bananas, whisked egg, milk, vanilla and sugar.  Give it a good hard mix.  Sift in your flour and Xanthum gum, keep mixing till combined.  Add to prepared tin and cook for 35-45 mins but mine usually takes about 40 mins.  Leave to cool in the pan for 5-10 mins then finish cooling on a rack.


The Icing:

2 heaped tsp of Coconut oil

1 tbs of strong coffee

1tbs cocoa powder

Enough pure icing sugar to make a spreadable consistency


If you want decorate with walnuts….or not it’s up to you.  All in all a great cake 🙂


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