My banana bread recipe using almond and coconut flour has received much love over the years. I remember when I made it during a midday break from work, while the kids were in school. It turned out great on the first try, which gave me greater confidence to try more recipes with both almond and coconut flour, taking advantage of the best properties of each flour.
My love for baking with bananas became even greater after I realized that it’s a secret ingredient for making batters moister and sweeter without additional oil, eggs, honey, or maple syrup. And of course, there are the many ways to modify this recipe to your liking—check out all the comments (over 330!) on the original recipe post to see all the subs and modifications folks have made over the years.
This cake uses the recipe for one loaf of banana bread baked in an 8 inch by 8 inch baking pan to give you snack cakes that are easy to grab and eat. The frosting is dairy free by way of cashew cream, but feel free to use dripped yogurt, or a creamy cheese in place of the cashew cream.
If you want a taller snack cake, double the recipe and bake it a bit longer.
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
These are OH SO VERY GOOD! This is defo my new fave banana snack/sheet cake recipe. Thank you so much!
Yay! Great to hear 🙂
I just made this again today just sooo good My fave banana cake recipe, period! Do you think I can make this recipe into cupcakes? Thank you.
Yes! I’m estimating here, but you’ll get about 6-8 cupcakes and the baking time is about the same. Keep an eye on them in case its needs a bit less baking time.
I’m curious about the lemon juice in the frosting. Is it necessary?
It’s used to create a tangy flavor similar to cream cheese, but you can leave it out if you wish.