Sticky Toffee Walnut Banana Cake (Vegan Gluten-Free)
This Sticky Toffee Walnut Banana Cake is fudgy, moist and tender, topped with sticky banana pieces, whipped coconut cream and homemade toffee sauce. This bake is made with wholesome vegan and gluten-free ingredients.
I am officially back with the first banana bread of the year and this one is really delicious. Rather than a loaf, this recipe works best as a round cake, so you can top it with luscious whipped coconut cream, more banana and all of the homemade healthier toffee sauce. the flavours work so well, along with the crunchy sweet walnuts and the wholesome ingredients used throughout the bake.
Why will I love this cake?
This bake is amazing:
- Moisty, tender, fudgy and delicious
- Spongey, crunchy on top with gooey
- Packed with real wholesome ingredients
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free and nut-free
- With lots of gooey banana and crunchy walnuts
- Topped with luscious coconut cream
- Drizzled with homemade healthier toffee sauce
- Easy to make and bake
- Great for parties, gatherings or for afternoon tea
- Ideal for friends and family
- Naturally sweetened
- Free of refined sugars
- High in fibre and a source of protein
If you already love the sound of this Sticky Toffee Walnut Banana Cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients by weight in the recipe card and you can also see my favourites in the “shop the recipe” section below.
For the banana bread:
- Ripe banana: the riper the better as they are softer and sweeter. One banana is for inside the cake and the second is for on top of the cake.
- Ground chia or flaxseed: when mixed with water, these form a gel which binds the cake together instead of eggs.
- Thick coconut yoghurt: I use the original or vanilla Cocoa Organic yoghurt for the best bakes. Make sure the yoghurt is thick and creamy otherwise the batter will be too wet.
- Almond butter: this adds moisture, fat and a lovely sweet, nutty flavour. You can also use cashew or almond butter or try sunflower seed butter or tahini to make this nut-free.
- Coconut sugar: for the rich caramel-like sweetness and deep colour, too. You can also use light brown or golden or regular caster sugar.
- Vanilla essence: for flavour.
- Oat flour: I love using oat flour in bakes as it ads fibre and goodness. Blend up your own oats into a fine flour in the blender rather than buying expensive oat flour.
- Plain or GF flour: this keeps the cake moist and tender. If using gluten-free flour, make sure it’s a 1:1 blend with xanthan gum (or add ¼ tsp of your own).
- Vegan vanilla protein powder: this adds a lovely protein boost, as well as adding natural sweetness, fudgy texture and vanilla flavour. I use the vanilla protein from Form but you can also try a toffee flavour, too.
- Raising agents: for the rise.
- Cinnamon: for flavour.
- Walnuts: for crunch. Walnuts and banana work so well together, but you can also swap these for pecans, hazelnuts or sunflower seeds.
For the toffee sauce:
- Almond butter: or you can use cashew or peanut butter or try sunflower seed butter or tahini for a nut-free option.
- Maple syrup: or agave syrup for sticky sweetness.
- Coconut oil: allows for the silkiest texture.
- Cinnamon and salt: for flavour.
And to decorate:
- Whipped coconut cream: I use the Natures Charm whipping crema which is so delicious but you can use any dairy-free whipping crema or scoop the coconut cream from a tin of coconut milk and whip that up. Or, I love to top this with thick and creamy coconut yoghurt.
- Extra banana and walnuts: as above.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as your oats/oat flour is gluten-free and you use your preferred 1:1 baking blend of flour. To keep this nut-free, swap the walnuts for sunflower seeds or leave them out. Also swap the almond butter for sunflower seed butter or tahini.
How do I make this?
This cake is ready in a few steps:
- Mash the banana really well: until smooth.
- Whisk together all of the wet ingredients: until combined.
- Add in the dry ingredients: and fold in the walnuts.
- Pour the batter into a round cake tin: and smooth over the top.
- Arrange on the banana slices: and sprinkle with coconut sugar.
- Bake until golden: and allow to cool for 10 minutes.
- Lift out the tin to cool fully on a wire rack: or leave overnight.
- Whisk together the toffee ingredients: until smooth.
- Spread the whipped crema on top and add the banana and toffee sauce: and some extra walnuts and cinnamon.
How long will it last?
This cake will keep for 2-3 days in the fridge in a sealed container. You can freeze the cake, without the frosting for 1 month, wrapped well. Allow to defrost before decorating and enjoying.
What else can I try?
For more banana bread ideas, how about my:
- Chai Orange Chocolate Chip Streusel Banana Bread
- Chocolate Chip Cookie Dough Banana Bread
- Mocha Banana Bread
- Cinnamon Plum Streusel Banana Bread
- Snickers Banana Bread
Sticky Toffee Walnut Banana Cake (Vegan Gluten-Free)
This Sticky Toffee Walnut Banana Cake is fudgy, moist and tender, topped with sticky banana pieces, whipped coconut cream and homemade toffee sauce. This bake is made with wholesome vegan and gluten-free ingredients.
Ingredients
For the Banana Cake:
- 1 tbsp ground chia or flaxseed with 2 tbsp water
- 2 ripe bananas
- 100g thick coconut yoghurt
- 80g + 1 tbsp coconut sugar, divided
- 60g smooth almond butter
- 1 tsp vanilla essence
- 100g oat flour
- 105g plain or GF flour
- 30g vegan vanilla protein powder
- ½ tsp bicarbonate of soda
- 1 tsp cinnamon
- 30g walnuts, crushed
For the Toffee Sauce:
- 2 tbsp (30g) almond butter
- ½ tbsp maple syrup
- ½ tbsp melted coconut oil
- Pinch of salt
- ¼ tsp cinnamon
For Topping:
- 160g whipped coconut cream
- 1 banana, sliced
- 2 tbsp crushed walnuts
- Cinnamon
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch round cake tin with parchment paper.
- For the chia/flaxseed gel: whisk together the chia or flaxseed with water and leave for 5 minutes to form a gel.
- For the banana: mash one banana until smooth and slice the second one into coins.
- For the batter: add the mashed banana into a large mixing bowl and whisk in the chia/flax gel, coconut yoghurt, 80g coconut sugar, almond butter and vanilla until smooth. Add in the oat flour and sift in the plain flour, protein powder, bicarbonate of soda and cinnamon. Add a pinch of salt and whisk or stir to a thick batter. Now fold in the walnuts.
- Spread the batter into the tin and smooth over the top. Arrange the banana coin slices over the top and sprinkle with the 1 tbsp coconut sugar.
- Bake in the middle of the oven for 25 minutes, then cover with tin foil and cook for 10 minutes more, until golden, well-risen and an inserted skewer comes out clean.
- Allow to cool in the tin for 10 minutes and then cool fully on a wire rack.
- For the toffee sauce: whisk together all of the ingredients until smooth.
- To serve: top the cake, once cool, with the whipped coconut cream, some banana slices, the toffee sauce, walnuts and cinnamon.
- Enjoy straight away or keep in the fridge in a sealed container for 2-3 days. You can freeze the cake, without the whipped cream, for 1 month and allow to defrost before decorating.
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Stay in touch
I look forward to hearing what you think of this Sticky Toffee Walnut Banana Cake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With sticky banana love x
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