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Banana & Strawberry Cake

Banana & Strawberry Cake

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

Strawberry Recipe Pack

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!

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