Becky of Team DC is a fan of this cake and adds sultanas and maple syrup when she makes hers… mmmm….
This gluten free banana cake is ideal for using up those over-ripe bananas. You know, the ones where the skins are going brown and the bananas soft.
3 small to medium ripe bananas
4oz soft margarine or butter
3oz caster sugar
3 oz Demerara sugar
2 medium eggs
2oz sultanas (optional)
8 oz gluten free flour
1 tsp gluten free baking powder
Turn the oven on to preheat at 180 degrees C.
Put the bananas into a bowl and mash with a fork. You could use a blender or food processor for this, but I prefer to do it by hand so it retains a little texture!
In a separate bowl, put the margarine or butter, and the two kinds of sugar. You can use all caster if you wish, but I find the Demerara gives the cake a nice crunchy crust. Using the wooden spoon beat these together until they are light and fluffy. Next, break the eggs into a jug or small bowl, and mix together with a fork.
Gradually add the egg to the mixture in the bowl, just a little at first, and beat well with the wooden spoon. If you add too much at a time you risk curdling the mixture, which is where it separates instead of forming a nice mixture. Don’t panic if this does happen, your cake will still turn out OK.
Once all the egg has been beaten in, add the mashed banana to the mixture in the bowl. Mix this in with a metal spoon. If you are adding sultanas you can pop them in now. Now we need to add the flour, again a little at a time. I like to just add a spoonful first, and then gently cut that in with a metal spoon, to loosen the mixture. Then add about half of the rest of the flour, mix, and the remaining flour.
You don’t want to beat the mixture at this point, just fold the flour in by cutting through the mixture from one side to the other with the edge of the metal spoon, and then bring it back to the starting point turning it over as you go. Move the bowl round a little and repeat.
Pour the mixture into a 2 pound loaf tin. Place the cake in the oven and cook for 40 minutes then turn the oven down to 160 degrees and continue to cook until the center of the cake is set, about a further 30 minutes is enough in my own oven.
When the cake is cooked, remove from the oven and leave it in the pan for a few minutes to cool a little before turning it out onto a cooling rack.
Put the kettle on, cut a slice and enjoy.
With thanks to www.the-gluten-free-chef.com for the recipe.