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Recipe: a lower sugar, gluten free banana cake

The trick to this is super ripe bananas that are rich in natural sugars and flavours, helping to create a delicious, flavoursome gluten free cake that’s low in refined sugars and keeps for a week.


  • 2 large ripe bananas, mashed (using the back of a fork)
  • 100g (4oz) butter at room temperature
  • 50g chopped dates
  • 75g sultanas
  • 40g honey or maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp of gluten free baking powder (we used Doves Farm)
  • 225g (8 oz) all purpose gluten free flour (we used Shipton Mill)


  1. Preheat your oven to 180ºC
  2. Line a cake tin (or ring tin) with baking paper.
  3. Beat the butter until creamy, adding in the vanilla extract then eggs then honey or maple syrup in that order. Don’t worry if the mix looks a bit curdled
  4. Sift in the flour and baking powder and combine along with the sultanas and raisins. If the mix looks a bit stiff add in a teaspoon or two of milk
  5. Spoon into your lined the baking tin and bake at 180ºC for 45 mins or until cooked. Test with a skewer: if it comes out clean, then it is ready.
  6. Cool in the tin for a few minutes before turning out onto a cake rack
Best served warm with some Greek yogurt.