Chrissi Hi and welcome back.
One thing you might not know about me is I have a total sweet tooth. If I am given the choice between cake (any cake, I’m really not fussy) or a savory bite, I will ask pick cake. I love all types of cake but my favourite comes from your less traditional ingredients; banana, carrot, coffee, walnut and fruit. This recipe was actually one of the first recipes I created after becoming a coeliac. Everyone I have given a piece to loves it. One of my friends enjoyed it so much it has now become her birthday cake each year. I hope you enjoy it too. C. -x-
Prep time: 20 minutes, Baking time: 40 minutes; Serves: 8 – 10 slices
Ingredients
- 250g gluten free self raising flour
- 150g butter
- 130g caster sugar
- 3 eggs
- 3 bananas – mashed
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthum gum
Recipe
- Pre-heat oven to 180 degrees Celsius.
- Cream together butter and sugar.
- Mash bananas in a seperate bowl.
- Sift together: flour, xanthum gum, baking powder and salt.
- Combine flour mixture with butter mixture.
- Add eggs and vanilla and mix.
- Add bananas and mix.
- Bake for 40 minutes or until brown.
Tips
- Riper bananas are best for this recipe; they blend more easily and give a sweeter flavour.
- Why not try adding chocolate chips covered in gluten free flour at step 7 for an extra treat?
- Or why not added chopped walnuts and pecans for a cake with a crunch?
There you go, a perfect treat for an afternoon snack or to serve guests when they visit. I hope you enjoy this recipe. If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page. Let me know what other gluten free recipes you would like to see. Newsletter is here! Don’t forget to subscribe so you don’t miss out on any future blog posts.
-x-
