Gluten-free Banana Almond Cake

This is weekend baking at its best – a combination of gluten-free flour (Jowar & Buckwheat), coconut sugar, almonds and banana will make for a yummy Banana Almond Cake. The icing on the cake (quite literally) is banana slices caramelized in melted jaggery. A cake can’t get healthier than this.


  • 3/4 Cup Jowar
  • /4 Cup Buckwheat Flour
  • 1/2 Cup Coconut Sugar (if the bananas are very sweet, you can reduce this)
  • 1 Teaspoon Baking Powder
  • 1 Egg (you can use apple sauce as the replacer)
  • 1/4 Cup Milk
  • 1 Tablespoon Melted Butter or Flavourless Oil
  • 1 & 1/2 Ripe Bananas (mid-size and mashed)
  • Chopped Almonds


Prep: 15 minutes
Cooking: 25 minutes

  1. Beat egg and sugar well to make it fluffy. Add the mashed bananas and mix well. Add the butter/oil.
  2. Sift the flours with baking powder. Add this sifted flour and milk alternately. Mix thoroughly. Add chopped almonds.
  3. Transfer into a baking tin. Top with caramelized banana slices (slices cooked in 1 teaspoon ghee, 1 teaspoon liquid jaggery and a bit of water) and almonds.
  4. Bake at 170 degrees C for 20-25 minutes in a preheated oven.