For a richer flavor, use browned butter instead of vegetable oil. To prevent the top from browning too quickly, tent the cake with foil during the last 10 minutes of baking. The cake is best stored in an airtight container at room temperature for up to 3 days.
Flourless Banana Honey Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS12
Indulge in the comforting embrace of this Flourless Banana Honey Cake, a moist and fragrant delight that's naturally gluten-free and refined sugar-free. Ripe bananas are transformed into a tender crumb, sweetened with honey and infused with warm spices. A delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol61 mg
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Fiber2 g
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Protein3 g
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Saturated Fat2 g
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Sodium44 mg
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Sugar17 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Place bananas on a baking sheet and prick the peels with a fork.
02
StepBake bananas in the preheated oven until the peels turn black and the flesh is very tender and mushy (15-20 minutes). Remove from the oven and let cool to room temperature (about 20 minutes).
03
StepReduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
04
StepSplit the banana peels with a sharp knife and transfer the flesh to a large bowl. Add honey and oil; beat with an electric mixer on low speed until combined. Beat in the egg yolks one at a time. Add walnuts, cinnamon, nutmeg, and allspice to the batter.
05
StepBeat egg whites with a pinch of salt in a glass, metal, or ceramic bowl until soft peaks form.
06
StepGently fold the beaten egg whites into the batter. Pour into the prepared loaf pan.
07
StepBake in the preheated oven until a toothpick inserted into the center comes out clean (25-30 minutes). Invert onto a plate and let cool completely before slicing.
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RECIPE REVIEWS
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Forrest Bergnaum
Jun 22, 2025The cake is good but a little too sweet for me, will reduce the amount of honey next time.
Nelson Ebert
Jun 18, 2025I found that the cake took a little longer to bake in my oven, about 35 minutes. Just keep an eye on it and test with a toothpick.
Pamela Mertz
Jun 16, 2025This cake is surprisingly moist and flavorful, considering it's flourless and sugar-free! I added a sprinkle of sea salt on top for a little extra something.
Felicity Cormier
Jun 10, 2025Instead of honey, I used maple syrup, and it was just as delicious.
Henri Bruen
Jun 9, 2025My family loved this! Even my kids, who are usually picky eaters, enjoyed it. I'll definitely be making this again.
Darwin Collins
Jun 9, 2025This recipe is a great way to use up ripe bananas. It's easy to make and tastes amazing!
Benny Wolff
Jun 9, 2025I added a tablespoon of chia seeds to the batter for extra fiber and it worked out great!
Aaron Abshire
Jun 4, 2025I substituted the walnuts with pecans and it was delicious! The spices really complement the banana flavor.