This Gluten-Free Low Carb Banana & Strawberry Cake is made with simple, whole-food ingredients that offer both flavor and functional benefits. Naturally sweetened with ripe bananas and topped with antioxidant-rich strawberries, it supports stable energy and digestion without relying on refined flours or added sugars.
Almond and buckwheat flours provide a nutrient-dense, gluten-free base—rich in fiber, healthy fats, and minerals like magnesium and zinc. Bananas contribute potassium and prebiotic fiber to support gut health, while strawberries offer vitamin C and polyphenols that promote skin, metabolic, and immune function.
Whether you’re supporting blood sugar balance, minimizing gluten, or simply looking for nourishing options made from real ingredients, this recipe offers a practical, food-as-medicine approach to everyday baking.
Recipe
Serves 16
4 small ripe bananas
1 cup (100g) almond flour
½ cup (60g) buckwheat flour
¼ cup (60ml) coconut oil
2 tbsp. stevia or xylitol
1 egg
1 tsp. baking powder (gluten-free certified)
10 strawberries, halved
How to Prepare
Preheat oven to 350°F (180°C).
Peel the bananas and place them in a food processor or high-speed blender. Blend until smooth.
Add the egg, coconut oil, and stevia/xylitol. Blend again to combine.
Add in the almond flour, buckwheat flour, and baking powder. Blend until a smooth batter forms.
Pour the batter into a greased or silicone cake pan. Arrange the halved strawberries on top.
Bake for 55–60 minutes, or until golden and a toothpick comes out clean.
Enjoy your Banana & Strawberry Cake!
