A delicious gluten-free banana cake for an afternoon tea or after sport or any physical activity.


250 g ripe bananas
60 g melted butter or ghee
60 g coconut sugar or brown sugar
140 g almond powder or cashew powder
1 pack baking powder
1 tablespoon chia seeds
90 g rice flour
30 g lupin flour


Cake pan or brownie pan (22 cm x 22 cm)



Mash the bananas, and add sugar and melted butter. Beat energetically.
Add the almond/cashew powder, baking powder, chia seeds and the flours.
Pour the mixture into a buttered mould (cake pan or brownie pan) and bake for 15-20 min in a preheated oven at 175°C.