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This Gluten-free Nectarine Cake with Banana is a fluffy flavorful banana bread /banana cake, with swirls of cinnamon and warm baked nectarines. Naturally dairy-free, Paleo and grain-free.
One of the best parts of summer is stone fruit. I love everything cherry, peach, apricot, and nectarine. From cherry apple crisp to peach cobbler to peach chicken thighs, I love using stone fruit in baking and cooking.
And this gluten-free nectarine cake is a classic example of why I love baking with nectarines. They add a beautiful juicy summer sweetness to the banana bread that makes it irresistible.
Table of Contents
Why this recipe works
- It’s a great way to use up ripe nectarines and bananas in the summer.
- It is allergy friendly. It is a dairy-free, gluten-free, soy-free, grain-free.
- It is made with healthier ingredients like olive oil, almond flour, and coconut sugar.
- It is easy to make and delicious!
Recipe Ingredients
- Almond flour– make sure to use blanched almond flour because it is more refined in texture which is better for baking.
- Tapioca flour– this gives a good texture to gluten-free baked goods.
- Coconut flour– this also gives a good texture to gluten-free baked goods.
- Cinnamon– Ceylon cinnamon has great flavor.
- Baking soda– this helps the banana bread to rise.
- Olive oil– you can use any kind of olive oil that you choose.
- Coconut sugar– this has a lower glycemic index than other sugars.
- Eggs– these help bind the cake together.
- Almond milk– make sure it doesn’t have added flavors or sugars.
- Bananas– make sure they are ripe!
- Nectarines– You’ll be dicing one and slicing the other.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca flour, you can use arrowroot powder.
- Instead of olive oil, you can use avocado oil.
- Instead of coconut sugar, you can use brown sugar ( just know it won’t be Paleo anymore).
- Instead of almond milk, you can use any non-dairy milk of choice.
- You could use peaches here instead of nectarines.
- You could omit the cinnamon if you don’t like it.
Step by step instructions
Step 1: Slice one nectarine and dice the other nectarine.
Step 2: In one bowl, add the dry ingredients (almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt) and mix.
Step 3: Mix the olive oil and coconut sugar together in a second bowl. Add the eggs to the bowl and mix. Then add the almond milk, vanilla and bananas and mix.
Step 4: Pour the dry ingredients into the wet ingredients and mix. Fold in the diced nectarines.
Step 5: Pour the batter into a ban, top with sliced nectarines and bake.
How to store
Store this cake on your counter, covered in aluminum foil or wrap, for 3 days.
How to serve
- By itself.
- With a side of fruit.
- With ice-cream or whipped cream.
- With a side of diced nectarines.
Other stone fruit recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Nectarine Cake with Banana (Paleo)
Ingredients
- 1 1/4 cups almond flour
- ½ cup tapioca flour
- 2 Tbs coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil
- 1/2 cup coconut sugar
- 2 large eggs
- 1/4 cup almond milk
- 1 tsp vanilla
- 2 medium bananas, (this was ¾ cup mashed for me)
- 2 nectarines, (one is diced and one is cut into slices)
Instructions
- Preheat the oven to 350°F. Spray the inside of an 8 x 8 inch pan with nonstick cooking spray.
- Take one of the nectarines and dice it, set it aside. Take the other nectarine and cut it into slices, and set it aside separately.
- In a large bowl, add the almond flour, tapioca flour, coconut flour, cinnamon, baking soda, and salt. Mix with a fork until combined.
- In another bowl, whisk the olive oil and the coconut sugar until well mixed. Add the eggs and whisk. Add the almond milk and vanilla, and whisk again. Then, add the mashed bananas to the mixture and mix. Add the flour mixture to the wet banana mixture and mix well. Fold in the diced nectarines.
- Pour the batter into the 8 x 8 pan, and smooth the top with a spatula. Top with the nectarine slices ( make a pretty design or just place them evenly on top).
- Bake the cake in the oven until the top of the cake is caramelized brown and a tooth pick comes out clean, about 40-45 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Had to leave it in a few more minutes for the middle to finish baking. I left the skin on the nectarines and the cake turned black where the skin was touching. Wondering if I dipped the slices in lemon juice would that prevent the reaction that occurred? Next time I’ll just peel them. 😊 Thank you for a wonderful recipe!
Glad you liked it! I’m not sure if the lemon juice would help but I’d be curious! 🙂