Banana cake – Gâteau banane (gluten and dairy free – sans gluten, sans lait)

“You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort.” – Julie and Julia

That truly is the comforting magic of cooking, although it may take a just a little more imagination without gluten or dairy, the soothing aspect is exactly the same. I guess it comes with the pleasure of eating too but, more importantly, the sense achievement when people you love can appreciate your food.
I love cooking alone in my kitchen but, what I enjoy even more is sharing the food I have made.
This Sunday morning, the ripe bananas in the fruit bowl inspired me to make a banana cake. Because no Sunday is complete without a slice of cake…

A generous recipe that I have improved to my taste this last year and that I have recently adapted to gluten and dairy free diets. I hope all of you out there will enjoy this cake with everyone they care for !

Un gâteau d’une tendresse et d’une générosité incomparable à partager avec ceux qu’on aime !



  •   3 ripe bananas                                           
  • 150 g of rice flour
  • 100 g of corn flour
  • 200 g of brown sugar                               
  • 50 g of unrefined sugar
  • 1 large egg
  • 110 g of vegetal margarine
  • 80 ml of rice and nut milk
  • 2 tsp of cinnamon powder
  • 1 tbsp of baking powder


Preheat the oven at 180°C. Sift the flours, baking powder in a large mixing bowl.
In a separate bowl, cream the margarine by placing the bowl in a warm water (in a casserole on the hob) and  by whisking it. Add the brown sugar, whisk and then add the unrefined sugar that will bring a beautiful gingerbread taste to the cake. Whisk the margarine and sugar mixture which should still be nice and creamy. Add the egg, the mashed bananas, the vegetal milk and mix well. Fold in the flours and baking powder. Grease a loaf tin, pour the mixture and, cook for about an hour at 180°C until nice and golden. Leave to cool before serving.



●    3 bananes bien mûres
●     150 g de farine de riz
●     100 g de farine de maïs
●      200 g de sucre de canne
●      50 g de sucre non raffiné
●      1 oeuf
●       110 g de margarine végétale
●       80 ml de lait de riz et de noisette
●       2 c. à c. de poudre de cannelle
●       1 c. à s. de levure chimique

Préchauffer le four à 180 °C. Tamiser les farines et la levure chimique dans un grand saladier.
Séparément, réaliser un ‘beurre pommade’ avec la margarine végétale en la plaçant dans un bol au dessus d’eau chaude (au bain marie) et en mélangeant bien à l’aide d’un fouet. Ajouter le sucre, mélanger puis ajouter le sucre non raffiné qui apportera un goût de pain d’épices au gâteau. Mélanger bien le mélange de margarine et de sucre afin que le mélange reste très crémeux. Ajouter l’oeuf, les bananes écrasées et le lait végétal en mélangeant bien. Ajouter doucement les farines et la levure chimique. Huiler ou beurrer un moule (avec de la margarine végétale), y placer le mélange et cuire pendant environ une heure à 180 °C jusqu’à ce que le gâteau soit bien doré. Laisser refroidir avant de servir.


Bon appétit !



  1. You are a magician Charlotte…Supercalifragilisticexpialidocious ….ce cake à la banane ! This is absolutely excellent. Moelleux, parfait, une petite merveille de “Banana Bread”. You certainly won that challenge.Révolution culinaire en marche! Gastronomes à vos fourneaux…


    1. Thank you Shanna !
      I have to say it was very appreciated by my family and did not last long 🙂


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