5 Ingredient, Super Easy Banana Cake That Is Total Gooey Goodness (Gluten, Sugar & Dairy Free)

 5 Ingredient Banana Cake that's super moist (Gluten, Dairy & Sugar-free) - The Urban Ecolife

Now cut me some slack. When I say 5 ingredients, this excludes the salt and the optional coconut sugar. Got it? Great. Ok. Now we can move on.

This little baby is more of a hybrid cake than a straight up banana cake. It’s not what you are going to be expecting from the usual boring, dry and overly ‘normal’ banana cakes. It’s almost a souffle but not quite. Let’s just say the souffle and cake got a bit too cozy, stayed up all night “playing scrabble” and woke up the next morning with a sense of ‘what the heck just went down‘ looming over their heads. Much to their delight, a nice gooey, delicious, finger licking little baby was a result in the form of this banana cake.  Not creepy at all. And so it is… the birth of this ‘Soufflake.’

It's a Banana 'Soufflake!' - The Urban Ecolife

And in case you were wondering,YES,  it’s totally acceptable to eat this fresh from the oven and straight from the pan, whether for breakfast, lunch or dinner. In fact, it’s the only way. Everyone, forks up.

Don’t judge me.

5 Ingredient Easy Banana Cake that's Totally Moist and Drool-worthy

Super Easy Banana Cake

Yield: Approx. 6 servings


  • 4 overly ripe bananas (the riper they are the sweeter they’ll be)
  • 1 cup Almond Flour
  • 4 Pastured Eggs
  • 1/4 cup Coconut Oil This is my Fav
  • 1 tsp Cinnamon
  • 1/4 tsp Sea Salt
  • Optional: Coconut Sugar (omit if sugar-free)


  1. Preheat the oven to 360°F (180°C).
  2. In a bowl, mash up the bananas real good.
  3. Add the cinnamon, salt and coconut oil. Combine well.
  4. Next, add in the eggs and combine well again.
  5. Then add in the almond flour and, you guessed it, combine well.
  6. Grease a baking dish of your choice and pour in the mixture.
  7. Bake for around 20-30 minutes or until golden.
  8. OPTIONAL STEP: The last 5 minutes of baking, sprinkle some coconut sugar on top and return the pan to the oven. Baking the sugar will add a lovely caramel ‘glaze’ on top and a touch of extra sweetness.


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Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+

  • Lorna

    Hi this recipe looks easy and yummy. Would I be able to substitute almond flour for coconut flour?

  • / EmilyU

    You could give it a go although I haven’t myself. I would advise to use less though as it tends to absorb more moisture. Let me know how you go if you do!

  • Jamie Miller

    Mmmm. Looks so yummy! Love recipes you can make without adding sugar.


  • / EmilyU

    I agree! So much natural sweetness can be found in whole foods :-)

  • Lindsey

    Made this tonight. Baked for 20 min. Very interesting texture! Thanks for sharing.

  • / Emily Uebergang

    It is isn’t it! That’s why I decided it was worthy of the soufflake title. Glad to hear you were up for trying something different 😉

  • marie bellavance

    mine came out soggy, disaster – i think because melted the coconut oil? was I not supposed to do that? Wasn’t sure

  • / Emily Uebergang

    Sorry to hear! I haven’t had that happen to me in the past and the coconut oil melts anyway so I don’t think that would be why. If it was too soggy than it could be that it didn’t cook long enough since the eggs need enough time to truly set (ovens often work at different temperatures so the time might be different for yours) , or the liquid to flour ratio was too much. So you could try adding a bit more flour next time. Hope that helps!

  • Sherry Bulbrook

    We made 1 1/2 x the recipe. We did not have almond flour so used rice flour without xantham gum so added 1tsp. Approximately of baking powder just in case. It turned out great with just the right sweetness that I like and some people drizzled maple syrup on top! Have already got requests for the recipe. This cake works with applesauce too which is a natural fat replacement and moist!

  • / Emily Uebergang

    Hi Sherry! Thanks for sharing and wow, sounds like you really made a good go of it. Great to hear it was a hit too! :-)

  • Susan W

    I just made this and the flavor is so good but mine also turned out a bit too wet. I’m sure it’s because the almond flour I used was more of a meal than flour. I’m thinking if doing a almond and oatmeal flour mix. Or maybe putting all the ingredients in my Vitamix. That should put it more on the souffle side. Time to get more bananas!

  • / Emily Uebergang

    Adding a bit of coconut flour would help ‘dry’ up the ingredients a bit too if you experience this again in the batter.

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  • San

    I just made one.. I substituted almond flour for a mix of rice and coconut flour and put some baking soda in so it rose. It looks and smells great.. Just waiting for it to cool. Thanks for the recipe idea..

  • / Emily Uebergang

    Awesome! I think the coconut flour will be a winner in that one :) Thanks for sharing

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  • brittany McGee

    I made this and it was super yummy but it didn’t rise like what your picture shows. Any ideas why this would be? It was more a dense cake and not fluffy at all

  • / EmilyU

    Hi Brittany! Glad you liked it.
    It helps to really whisk the eggs to bring some air into it to help make it ‘fluff’ a bit :-)

  • Zoe Estelle

    Just made this!`I love that it needs no extra sweetness! I didn’t have almond meal on hand so used hazelnut meal and it is delish!

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  • Heather Sears

    would adding a scoop of vanilla protein powder work ok?

  • / EmilyU

    Absolutely!! Hope you enjoy :-)

  • krea

    Do you melt the coconut oil to measure?

  • / EmilyU

    No, just scooped out when in its solid state :-)