Enjoy a delicious sugar-free, gluten-free, egg-less coconut banana cake, perfect for a healthy treat without compromising on flavor!
Deliciously Healthy Treat for Everyone!
This recipe features a delightful sugar-free, gluten-free, and egg-less coconut banana cake made with just six simple ingredients. The primary elements include coconut flour, ripe bananas, milk, water, oil, and baking soda. The use of coconut flour not only contributes to the cake’s unique flavor but also ensures that it remains gluten-free, making it suitable for those with dietary restrictions.
The combination of bananas and coconut flour results in a moist and flavorful cake that is both healthy and indulgent. The bananas add natural sweetness, reducing the need for added sugars, while the other ingredients work together to create a light and fluffy texture. This cake is an excellent option for anyone looking to enjoy a guilt-free dessert that doesn’t compromise on taste.
Indulge Guilt-Free: A Tropical Escape in Every Slice!
It is a sugar-free eggless gluten-free coconut banana cake it is made with only six ingredients coconut flour milk bananas water oil and soda it’s really easy and simple snack that we often make in our home and enjoy with coffee hello and welcome to our Channel food at home as you know today’s video is all.
About coconut banana cake let’s talk about recipe first we used a cup of coconut flour one cup of milk and two big bananas along with that we used half a cup of oil 1 and 1/2 cup of water and a teaspoon of soda and we baked it at 350° f for 1 hour and the time of baking varies if we add more water it will take more time to.
Bake as you can see the texture of the cake it’s not bad it’s quite fluffy and soft and this banana that we used here is actually holding the flour or coconut flour together here you can see some coconut flour that we used we used one cup of coconut flour then we added a cup of milk.
And together it’s two cups then we try to mix them together and when we try to mix them you can see it’s so dry it’s so tight it’s so hard to use spoon and mix it then we added two big bananas and mixing bananas with this mixture is again little hard we took half a cup of oil here we used olive oil you always prefer olive oil because.
Olive oil is a very good oil reach in omega-3 fatty acids and we use the extra virgin form of olive oil to get all the benefits from it it looks dark green in color and we use this in our cake now we try to mix this mixture with our hand because it’s little hard and tight we used our hand it’s quite hard we kept on.
Mixing until we get a soft and fluffy dough still we think this is not enough soft to swell so we think we need to add more water to it so meanwhile we try to set up our cups and this mixture overall this mixture gave us 24 cup cakes so we had to set up 24 cups and get them.
Ready meanwhile we are getting our ingredients ready next we thought of adding some more water and as we add water we add slowly little by little and keep them keep them mixing gently as you can see it needs much more water so we kept adding water and mixing again in the process we added a teaspoon.
Of soda and we kept on adding water until our batter is formed first we added a cup of water later we found that this is not enough we added half more cup of water for slowly slowly you can see we are getting a soft texture we are getting a soft.
Batter this is another half cup that we added batter needs to be very soft so that it swells and we get a soft fluffy cake this time our batter is ready and ready to be transferred into the cups it transferred about 2 teaspoon of batter into each cup and distributed them evenly into 24 cups so this recipe gave us 24.
Cupcakes we did not add any flavor to this cake because banana and coconut have their own beautiful flavor once our cups are ready we decided to put them in the oven at 350° fah and set the timer for 1 hour now we kept our cups inside it and as they bake slowly we kept on checking how they’re swelling how.
They’re baking after 40 minutes we opened it and we checked we see all the Cups have swelled up then after 1 hour is completed we see them Brown we can also get beautiful flavor that is the time we take them out and let them cool outside for some time when they cool down they still release.
Moisture and as they release moisture they attain their normal texture and it’s easy to pick them up and take them out of the cups so we let them dry a little bit out side and then we serve them we can serve them with a piece of banana and some coconut Flex on.
Them when we remove the paper we can see how they look banana holds the texture of the cake banana holds the structure of the cake it’s still holding it structured even when the paper is removed this is how the cake looks after it is done now we decorated it and made it ready to be.
Served this is a really yummy cake it’s very yummy kids will definitely like it and it’s a very heavy very healthy option because we don’t did not add any gluten or flour in it so it’s a very healthy option if we want to go glutenfree it is also sugarfree because we did not add any artificial sugar in it hope you like this video keep.
Watching do like share and subscribe see you again in our next video thank you for
