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Banana and Walnut Cake (GF, WF, DF)

Many people who don't bake on a regular basis are often intimidated by baking breads, but this banana cake recipe is so easy that I call it my "fool-proof" quick cake recipe.  It is a wonderful treat!

Makes two 9" x 5" cakes


  • 4 cups gluten-free plain flour
  • 2 teaspoon gluten-free baking soda
  • ¼ teaspoon salt
  • ¾ cups soy margarine or butter
  • 1 cup white sugar
  • ½ cup dark brown sugar, packed
  • 4 large eggs
  • 7 large over-ripe bananas, mashed
  • 1 teaspoon vanilla essence
  • 1/2 cup finely ground walnuts


  1. Preheat the oven to 170°C.
  2. In a medium-sized bowl, sift together the flour, baking soda and salt. Set aside.
  3. In a large mixing bowl using an electric hand mixer or processor, cream together the soy margarine/butter and sugar until fluffy. Add eggs, one at a time, beating well between each addition. Add the mashed bananas and vanilla, beating until combined.
  4. Using a wooden spoon, fold in the dry ingredients and the ground walnuts until just combined (do not over-mix).
  5. Pour batter into the prepared pans and bake until a toothpick inserted into the center of one of the cakes comes out clean, about 1 hour to 1 hour and 10 minutes. Transfer cakes to a wire cooling rack to cool slightly before serving. Serve warm or at room temperature.


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