Flourless, Sugar-Free Banana Cake — Naturally Sweet & Gluten-Free
I love cake that tastes indulgent and still leaves me feeling good. This flourless, sugar-free banana cake is naturally sweet, gluten-free, and lower‑carb. It uses ripe bananas, eggs, vanilla, almond and coconut flours. Below you’ll find an easy recipe, clear steps, practical tips, tasty add‑ins, topping ideas, and storage instructions. Moist, rich, and surprisingly naughty‑tasting while being nice — dare to try a guilt‑free slice.
- Naturally sweet, moist cake without sugar or wheat flour
- Bananas act as the main sweetener and wet ingredient
- Almond and coconut flours give structure and keep it gluten‑free
- Mix wet, fold in dry, bake until a toothpick comes out clean
- Add spices, nuts, or toppings; store airtight
How to Make a Cake Without Sugar and Wheat Flour
I swap white flour and sugar but still get a soft, moist cake that makes people smile. This guide shows how to bake a cake using natural sweeteners and flour alternatives — simple, reliable, delicious.
Quick facts
- Oven: 350°F (175°C)
- Bake time: 30–35 minutes
- Pan: Loaf or small cake pan
- Key perks: No sugar, no wheat flour, moist, easy
Why make this cake?
This cake is for anyone wanting a lighter dessert, people who are gluten‑sensitive, or anyone who prefers treats that don’t leave you feeling bloated. Works well for low‑sugar or lower‑carb plans or when you want natural sweetness.
Best substitutes for sugar and wheat flour
Keep these pantry heroes on hand:
- Natural sweeteners: bananas, dates, applesauce (add moisture)
- Zero‑cal sweeteners: erythritol, monk fruit, stevia (use sparingly)
- Flour alternatives: almond flour, coconut flour, ground oats (gluten‑free)
- Binders: eggs or flax egg (1 tbsp ground flax 3 tbsp water)
Flourless, Sugar-Free Banana Cake Recipe
I call this my I want cake but keep it clean loaf — a great way to use overripe fruit and avoid waste, similar in spirit to other easy banana cake recipes for overripe bananas.
Ingredients
- 3 medium ripe bananas (mashed — about 1 1/2 cups)
- 3 large eggs
- 1 1/2 cups almond flour (measure by weight if possible)
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Optional sweetener (honey, maple, or erythritol): 1–2 tbsp — see ideas for natural sweeteners like dates or honey
- Optional oil or butter: 1–2 tbsp (for extra moistness) — applesauce can replace oil for a lighter loaf: swap in applesauce
Step‑by‑step Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf or small cake pan.
- Mix wet: In a bowl, mash bananas. Whisk in eggs, vanilla, and optional sweetener.
- Mix dry: In another bowl, stir almond flour, coconut flour, baking soda, salt, and cinnamon.
- Combine: Fold dry into wet until just combined. If batter feels too thick, add 1 tbsp water or milk.
- Bake: Pour into pan and bake 30–35 minutes or until a toothpick comes out clean.
- Cool: Let rest 10 minutes in the pan, then transfer to a wire rack to cool completely.
Tips for best texture
- Use ripe bananas (spotty) for maximum natural sweetness and moisture.
- Measure almond flour by weight to avoid a too‑dense cake — many gluten‑free recipes recommend weighing for consistency.
- Don’t overmix — gentle folding keeps the cake tender.
- Add 1 tbsp oil if almond flour makes the crumb dry.
- Let it cool fully so flavors settle and texture firms.
Optional add‑ins
- Chopped nuts — 1/3 cup (crunch)
- Sugar‑free dark chocolate chips — 1/4 cup (treat)
- Chopped dates — 1/3 cup (extra natural sweetness)
- Blueberries or other berries — 1/2 cup (fresh bursts)
- Shredded coconut — 1/4 cup (tropical note)
Fold add‑ins in at the end so they distribute evenly.
Topping ideas
- Greek yogurt honey — dollop & drizzle
- Nut butter swirl — warm slightly and spread
- Whipped coconut cream — chill can, whip, dollop
- Mascarpone lemon zest — fancy but easy
- Fresh fruit or compotes make attractive, wholesome finishes: use fruit as a natural cake topping
Storage
- Room temp: 1–2 days (cover tightly)
- Fridge: 4–5 days (airtight container)
- Freezer: Up to 3 months (slice, wrap, freeze flat)
Conclusion
This cake is a little naughty and a lot nice: flourless, sugar-free, gluten‑free, yet moist and comfortingly rich. Mash ripe bananas, whisk in eggs and vanilla, fold in almond and coconut flour, and bake until a toothpick comes out clean. Simple, reliable, and delicious. Little tricks — ripe bananas, weighing almond flour, and not overmixing — make a big payoff. Add nuts or sugar‑free chips or top with Greek yogurt if you’re feeling fancy. It freezes well and makes a perfectly acceptable breakfast.
Try it, tweak it, and enjoy. More kitchen hijinks and recipes at https://xendrie.com
Frequently Asked Questions
Q: Can I really bake a cake with no sugar and no wheat flour?
A: Yes. Ripe bananas and other natural sweeteners provide sweetness; almond and coconut flours replace wheat; eggs bind and add richness.
Q: What ingredients do I need?
A: Mashed bananas, eggs, vanilla, almond flour, a bit of coconut flour, baking soda, salt, cinnamon. For simpler mixes, see ideas for five‑ingredient cakes or three‑ingredient cakes if you want a speedier version.
Q: How do I bake it?
A: Preheat 350°F (175°C). Mix wet, stir in dry, pour into greased loaf or cake pan, bake 30–35 minutes, cool 10 minutes then finish on a rack. For tips on preserving moisture and balance in lower‑sugar bakes, see how to make a low‑sugar cake that still tastes amazing.
Q: Will it taste good and have nice texture?
A: Yes — naturally sweet, moist, and rich when made with ripe bananas and gentle folding. Add cinnamon or nuts for extra bite.
Q: Who should try this and how do I store it?
A: Great for low‑carb, gluten‑free, or diabetic‑friendly diets, and for anyone wanting a healthier treat. Store cooled cake in the fridge 3–5 days; freeze slices for longer. For more gluten‑free inspiration that actually tastes good, browse gluten‑free cake recipes.
