Gluten-Free Banana Cake
If you’re anything like me, you’ll always have a few over ripe bananas in the fruit bowl. I think I purposely leave a few there just to make banana cake or loaf or something along the lines of baked banana goodness!
This cake is delicious and moist but free of refined sugar and gluten. It makes a satisfying afternoon tea served with a small dollop of thick natural yoghurt or simple dessert after dinner. It makes a large cake so it could easily serve 12 or more for a morning tea too!
Gluten-Free Banana Cake - serves 12
100g butter, softened
3 Tbspn honey, melted
3 free-range eggs
3 over ripe bananas
½ cup almond milk (or cow or soy milk)
1 tsp baking soda
150ml thick Greek natural yoghurt
1/3 cup walnuts, roughly broken or chopped
2 cups brown rice flour (if you don’t need a gluten-free cake you could use plain flour here if you wish)
3 tsp gluten-free baking powder
Preheat oven to 160°C
Grease and line a 21 cm round springform tin with baking paper.
In a large bowl beat the butter, honey and eggs. Add the bananas and beat well.
Heat the milk until nearly boiling. Mix in the baking soda and then stir into the banana mixture.
Add the yoghurt and walnuts and then sift over the brown rice flour and baking powder
Mix well and pour into the prepared cake tin. Bake for 45-50 minutes or until the cake is cooked in the middle (insert a skewer into the centre, if it comes out clean it is cooked).
Cool in the tin for 5 minutes then release the sides and cool completely on a wire rack.
Gluten-free, Refined sugar-free