This can become a gluten free banana cake with a few minor substitutions.

This can become a gluten free banana cake with a few minor substitutions.

This is an incredibly easy cake to make for a snack, afternoon tea or a light dessert following a casual dinner with friends or family. Although the original recipe calls for regular flour and sugar, with a few minor substitutions it can be made into a diabetic-friendly, gluten free banana cake for everyone to enjoy.

The texture of this cake is quite different than you might expect, too. It’s very moist and does not rise very much in the pan; it almost has a jelly-like consistency that’s common in many Asian Desserts. My daughter described its texture as being similar to bread pudding.

Here’s the recipe (diabetic friendly and gluten free banana cake substitutions are below in the Chef’s Notes).

Ingredients:

  • 1 cup white sugar or organic sugar
  • 4 Tablespoons unsalted butter, room temperature
  • 2 ripe bananas, mashed
  • ¼ cup ripe mango, diced
  • 2 whole eggs
  • ¼ cup mango juice or mango nectar
  • ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt

Optional: powdered sugar for top

Directions:

Preheat oven to 350 degrees. Butter an 8- or 9-inch square baking pan.

Cream sugar and butter together in the bowl of an electric mixer for 1 minute, or until well combined.

In a separate bowl combine dry ingredients and set aside.

Add eggs, one at a time, to the butter, sugar and egg mixture. Combine well, as needed for about 2 minutes, scraping sides as needed. Batter should be light and fluffy.

Add mashed bananas and mango and scrape bowl. Then add the dry ingredients. Mix until just blended.

Pour batter into prepared pan. Bake until set and lightly crispy around the edges, about 50-60 minutes. Let cool. Cut into squares. Top with powdered sugar if desired.

Chef’s Notes:

  1. Make this dessert diabetic friendly by using coconut sugar in place of regular white sugar.
  2. Originally, another main ingredient in this cake recipe was orange juice. I have found that substituting mango juice is a far better choice for my diabetic clients, as it does not seem to substantially raise their blood sugar. I have liked the results so much that this is the only way I make it!
  3. Make this a gluten free banana cake by substituting your favorite brand of gluten free flour instead of the all-purpose white flour. Be sure to add ¼ teaspoon of xanthan gum to the dry ingredients to ensure a good consistency.
  4. If you would prefer the texture to be more ‘cake-like,’ increase the amount of flour in the recipe to 3/4 cup.

Download and print recipe here.

Have you found any other diabetic friendly or gluten free banana flavored desserts that you like? Share them with me via Facebook, Twitter, Google + or any of my other social media accounts!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.