RECIPE: Banana Carob Cake

Banana bread

This tasty banana carob cake uses quinoa & almond flour and boasts low glycemic, zero refined sugar, low histamine & gluten free.

This easy to make cake is a good treat to have in the cake jar..  It’s  sweetened predominantly by the bananas and some coconut sugar which can be left out.  5g of coconut sugar has a glycaemic index of approx. 54 but the glycaemic load is only 30.  Quinoa flour is high in protein and carbs but still much lower on the glycaemic table than wheat or spelt flour.  Almond flour doesn’t factor in at all.  There is so amount of gluten free flour to keep the cake light.  Carob is used instead of cocoa to keep the histamine load down.   Most importantly it is simple and fast to make and can be enjoyed by the whole family. 


  • 80g Butter

    3 Medium Eggs

    60g Coconut sugar

    2 Bananas

    20g Carob Powder

    150g Almond Flour

    40g Quinoa Flour

    40g Self Raising GF Flour

    1tbsp Baking Powder

    5g Sea Salt

    1 Cup Oat Milk


This low glycaemic cake is really fast, all done in the nutri ninja or blender in 10 minutes.  Just make sure your butter is at room temperature.  The self raising flour is added to give the cake a little lift but does raise the glycemic load a little.  If you don’t mind a heavier cake you can sub with more quinoa flour or almond flour. 

  • Butter and eggs are creamed together first. Or gentle blended in the blender. 
  • Next add bananas, sugar, carob, baking powder, salt and milk. Blend again
  • Finally add in flours slowly and keep blending until it is a loose paste type consistency.
  • Pour into a well greased tin. Cook on 180 for 20 -30 mins. 
Siobhan Shinnors

Siobhan Shinnors

Herbalist, Nutritionist, Iridologist and Yoga Therapy

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