Flourless banana honey cake

    1 hour 15 min

    Roasting the bananas before mixing them into this flourless honey and walnut cake deepens the flavour of this light, gluten-free dessert.

    6 people made this

    Serves: 8 

    • 3 ripe bananas
    • 80ml honey
    • 3 tablespoons vegetable oil
    • 3 eggs, separated
    • 40g chopped walnuts
    • ground cinnamon to taste (optional)
    • 1 teaspoon ground nutmeg, or to taste (optional)
    • 1 teaspoon ground allspice, or to taste (optional)
    • salt to taste

    Prep:20min  ›  Cook:40min  ›  Extra time:15min  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6. Place bananas on a baking tray and prick peels with a fork.
    2. Bake bananas in the preheated oven until peels turn black and flesh is very tender and mushy, 15 to 20 minutes. Remove from oven and let cool to room temperature, about 20 minutes.
    3. Reduce oven temperature to 180 C / Gas 4. Lightly grease a loaf tin.
    4. Split banana peels with a sharp knife and transfer flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in egg yolks 1 at a time. Add walnuts, cinnamon, nutmeg and allspice to the batter.
    5. Beat egg whites with salt in a glass, metal or ceramic bowl until soft peaks form.
    6. Fold beaten egg whites into the cake batter. Pour into the prepared loaf tin.
    7. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 25 to 30 minutes. Invert onto a plate and let cool.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Definitely a cake to try as it has super potential. I would suggest lowering the temperature, though. I baked for 25 minutes at 175°C and it almost burned the top but the bottom was soggy. I used a 9" round cake pan as described in the notes. So, low and slow may be the key to a uniform doneness. I used coconut oil for vegetable oil and added some dark chocolate chips on top. Thank you for the recipe.  -  20 Jan 2017  (Review from Allrecipes US | Canada)


    I followed the recipe as directed. the bananas had too much liquid. I baked the cake for 40 minutes and it was still mush. the taste was okay, but the texture was awful. I may try again, but not cook the bananas first.  -  31 May 2017  (Review from Allrecipes US | Canada)