Banana Coconut Cake
Recipe type: Gluten-Free, Dairy-Free Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 Large Cake
  • Cake
  • ½ cup coconut oil
  • 4 medium/large ripe bananas
  • 5 Tbsp. honey
  • 4 eggs
  • 2 tsp vanilla bean extract
  • 190g oat flour (gluten-free)*
  • 36g buckwheat flour
  • 65g almond flour
  • 1 cup desiccated coconut
  • 2/8 tsp himalayan pink salt
  • 2 tsp baking soda
  • ½ cup pitted dates, chopped
  • Frosting
  • 2-3 cups icing sugar (gluten-free)
  • ½ cup coconut oil, solid
  • Juice & zest of half a lemon
  • 1 tsp vanilla bean extract
  • Splash of almond milk to loosen mixture if required
  • Fresh berries
  1. Cake
  2. Preheat oven to 180ºC (350ºF) and line a 10x10inch square baking pan with parchment paper. Set aside.
  3. Melt coconut oil in a small saucepan over medium heat until smooth and clear.
  4. In a stand mixer bowl or a large mixing bowl, add melted coconut oil, bananas and honey. Beat for 1 minute.
  5. Add eggs and vanilla and mix until combined.
  6. In a medium sized mixing bowl, add all dry ingredients and mix altogether.
  7. Gradually add dry ingredients into banana batter while mixing between each addition.
  8. Add in chopped dates and mix until combined.
  9. Pour the batter evenly into the prepared baking pan.
  10. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
  11. Allow cake to cool in the pan for 5 minutes before removing to cool on a wire rack.
  12. Banana Coconut Cake can be kept in an air-tight container, refrigerated, for up to 6 days.
  13. Lemon Frosting
  14. While the cake is cooling begin the frosting.
  15. In a stand mixer or large mixing bowl, beat together icing sugar and coconut oil until smooth. Add more icing sugar if mixture is too runny and doesn’t hold its shape.
  16. Add lemon zest and juice and vanilla extract. Beat for a further 1-2 minutes or until frosting is thick and smooth. Add almond milk if mixture needs some moisture.
  17. Spread over the top and sides of your cooled banana cake.
  18. Top with fresh berries and enjoy.
*Buy gluten-free oat flour from health food stores.
Recipe by Wholesome Patisserie at