Paleo Nectarine Banana Cake (GF)
Paleo Nectarine Banana Cake recipe. A fluffy flavorful Gluten-free Paleo banana bread /cake, with a hint of cinnamon and a swirl of warm baked nectarines throughout. Naturally dairy-free and grain-free.
This Paleo Nectarine Banana Cake is a prime example of how delicious baking with summer fruit can be.
It’s a fluffy flavorful Gluten-free Paleo banana bread /cake, with a hint of cinnamon and a swirl of warm baked nectarines throughout.
It’s the way summer banana breads are meant to taste.
With the extra warmth of summer fruit. 🙂
I’ve been soaking up the summer and all of the summer fruit that comes with it. Cherries, peaches, apricots and nectarines are my favorites and I love eating and baking them in every shape and form.
I tend to bake with cherries and peaches the most. And I recently wondered why don’t I bake with nectarines more?!
So when I noticed several bananas and nectarines that needed to be used ASAP, I knew it was time to get to some summer baking.
To me, nectarines sounded amazing in banana bread. But after doing a quick search online, I found that not many recipes existed using nectarines in banana bread.
This made me want to make it even more! The world clearly needs more nectarine banana bread/cake recipes!
Especially ones that are naturally gluten-free, dairy-free, paleo, and made with real food ingredients.
So I put together the banana bread batter.
I used almond flour, coconut flour, and tapioca flour to create the fluffy bread-cake texture here.
I sweetened this Paleo Nectarine Banana Cake with coconut sugar. And of course the bananas and the nectarines sweeten it as well. 🙂
Once the banana bread batter was done, I folded in some diced nectarines.
The key to this recipe is to use 2 nectarines. You’ll need to dice one, and then slice up the other.
You only put the diced nectarines into the banana bread batter. So only one nectarine goes inside.
This may not seem like a lot, but you still get plenty of nectarine in the batter and the subtle taste is really elegant.
PLUS the banana bread cooks better and doesn’t have wet spots throughout.
Then, once you pour the batter into the cake pan, you put the slices from the second nectarine on top. I used the slices to make a pretty flower pattern, but you can also just evenly place them on top.
They bake nicely on top and add extra nectarine flavor with each bite.
Other nectarine recipes you may enjoy:
Paleo Nectarine Banana Cake (GF)
- 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)
- 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.
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