breakfast/ Cookies

Coconut courgette and banana cake you’ll want to make over and over again!

Delicious coconut banana cake |

Gluten free baking

Yes this delicious coconut, courgette and banana cake is gluten free and still enormously delicious. Really. I find gluten free baking in general a bit of a challenge. Let’s face it; in a lot of cakes it is the gluten that makes it all stick together and without it things can be a bit… well… a bit blegghhh…

Glutenfree courgette cake |


But I am not one to shy away from a good challenge and so I try out various recipes until I find one I really like. And this one hits all the right marks. It is delicious, simple to make, contains no gluten and no refined sugar. The recipe is from Sarah Wilson (I love Sarah’s recipes!!) and is a must make.


One very important note with this recipe (and I will repeat in the recipe box) is to make sure you’ve squeezed as if you’re life depended on it. Squeeze on the courgette I mean. That veggie contains a LOT of moisture and you do want to get the majority out. I grate the courgette in a sieve and than I use my hands to squeeze, squeeze and squeeze a bit more until there is hardly any liquid coming out anymore. Be patient here or ask someone else to do a little squeezing together with you.. 😉

Coconut banana cake |


Coconut courgette and banana cake

Delicious coconut banana cake |

The recipe uses 2 tbsp of maple syrup (or honey) but if you use a really ripe banana it doesn’t really need anything extra, so leave out if you want!

  • Author: Sarah Wilson
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Category: Cake and cookies
  • Method: Baking


  • 1 banana, mashed
  • 6 eggs, room temperature
  • 1 tsp vanilla extract
  • 120 ml coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 large zucchini/courgette, grated and moisture squeezed out
  • 75 gr coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp grated coconut, for sprinkling on top


  1. Preheat the oven to 350˚F (180 ˚C)
  2. Line a standard cake tin with baking paper
  3. Mash the banana in a mixing bowl with a fork. Add the eggs, vanilla, coconut oil, maple syrup (if using), apple cider vinegar and the drained and squeezed courgette and stir to combine.
  4. Use a fine sieve to add the coconut flour, cinnamon, baking powder, baking soda and sea salt in the mix and fold it all together.
  5. Place into the cake tin and smooth the top with a spoon. Sprinkle with the grated coconut and place in the oven for around 50 minutes or until cooked and golden.
  6. If the coconut on top turns too brown cover it with a piece of aluminum foil.
  7. Leave to cool before you cut into it.

Keywords: banana, courgette, coconut,

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