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Festive Spiced Banana Cake

by Ruth Crump
on 19th December 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

You can’t go wrong with banana cake so I added a festive twist to this gluten and dairy free version to make it a bit more seasonal. It’s perfect served with a cup of coffee or a glass of prosecco!

Festive Spiced Banana Cake

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  • 3 tbsp flax seed, 6 tbsp cold water
  • 350g chopped ripe bananas (and 1 whole to decorate)
  • 120ml maple syrup
  • 150ml coconut milk (room temp)
  • 150g melted coconut oil
  • 2 tsp gluten free baking powder
  • 80g rice flour
  • 60g buckwheat flour
  • 40g cacao powder
  • 120g ground almonds
  • 85g dairy free chocolate chips
  • Zest of 1 large orange
  • ½ tbsp ground ginger
  • ½ tbsp cinnamon
Prep Time


  1. Preheat the oven to 170c and line a loaf tin with baking paper

  2. Mix the flax and water in a small bowl, leave to thicken for 5 minutes

  3. Add the flax mixture, bananas, syrup, coconut milk and coconut oil to your food processor, pulse 4-5 times until the bananas are mostly broken down

  4. Mix the baking powder, rice flour, buckwheat flour, cacao, ground almonds, ginger and cinnamon in large bowl

  5. Pour the wet ingredients into the dry ingredients and stir until fully combined

  6. Stir in the chocolate chips and orange zest

  7. Pour batter into the loaf tin, slice the remaining banana lengthwise and press it into the top of the cake

  8. Bake for 60-70 minutes until a skewer comes out clean

  9. Leave the cake to cool in the tin for 45 minutes before placing it on a cooling rack to cool completely

  10. Store in an airtight container

Ruth Crump

Read more posts by Ruth Crump