Banana Cake with Pecans & Walnuts
Prep time
Cook time
Total time
This super quick and easy Banana Cake with Pecans and Walnuts is not only gluten-free (made with almond and oat flour) but also fluffy, moist and airy.
Serves: 9
  • ¾ cup oat flour
  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • ¼ teaspoon pumpkin spice
  • ¾ cup sugar
  • ¼ cup coconut oil
  • ½ vanilla bean (or 1 teaspoon vanilla extract)
  • ¼ cup unsweetened apple sauce
  • 2 eggs
  • 2 large, ripe bananas, mashed
  • ½ cup pecans
  • ½ cup walnuts
  1. Preheat oven to 325 F and grease or line a 8x8 baking pan.
  2. Grind the pecans and walnuts in a food processor for about 1 minute, set aside.
  3. In a large bowl, combine all the dry ingredients, excluding the sugar, set aside
  4. In a different bowl, beat the sugar and eggs for about 1-2 mins. Add apple sauce, vanilla, and coconut oil, keep beating.
  5. Add the mashed banana and mix until combined, then slowly incorporate the dry ingredients just until well combined.
  6. Fold in the chopped nuts.
  7. Pour the batter in the prepared baking pan and bake for about 30 mins, until toothpick comes out clean when inserted.
  8. Let the cake cool down just a little bit and serve.
Recipe by Sugary & Buttery at