Pear & Banana Gluten-free Cake Recipe

Gluten-free Pear & Banana Cake Recipe

This super-delicious moist, gluten-free cake is packed full of dietary fibre to support digestive and cardiovascular health. It will also give you a good dose of tryptophan, which is an amino acid needed to produce serotonin — your ‘feel good’ neurotransmitter — and B vitamins for promoting healthy nervous system function.

Serves: 6

DF, GF, V

=R1=

Gluten-free Pear & Banana Cake Recipe

By: Lisa Guy

This super-delicious moist, gluten-free cake is packed full of dietary fibre to support digestive and cardiovascular health.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 3 medium ripe bananas
  • 3 eggs
  • 2 tbsp raw honey
  • ¼ cup cold-pressed coconut oil
  • 1 tsp vanilla bean paste
  • ½ tsp baking soda
  • 1 tbsp lemon juice
  • 2 cups almond meal
  • ¼ cup chia seeds
  • 1 medium ripe pear, diced (around 1 cup)
  • Topping
  • ½ medium pear, sliced, skin on
  • Handful roughly chopped walnuts

Method


  • Preheat the oven to 160°C and grease and line a round cake tin with baking paper.
  • Combine bananas, eggs, honey, coconut oil, vanilla, baking soda and lemon juice in your food processor.
  • Add the almond meal and chia seeds and mix well.
  • Gently fold through the diced pear with a spoon.
  • Pour your batter into the tin, decorate with half a pear cut into slices and chopped walnuts, and bake for 60-70 mins until a skewer comes out cleanly from the centre.
  • Remove your cake from the oven and allow it to cool before removing it from the tin.
  • Note:The leftovers will keep well in the fridge.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154740.609

Vegan Carnitas Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t154225.564

Honey Lime Chicken

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t153325.857

Grilled Vegetable & Quinoa Salad

Wellbeing & Eatwell Cover Image 1001x667 2024 02 29t152524.330

Limoncel lo Tiramisu