Easy Gluten Free Banana Cake Recipe

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. The ones that my little niece says are hurt (after she heard someone say they were bruised).

Even if you have never baked a cake in your life, gluten free or otherwise, this recipe is not only easy, but delicious.

If you don't have a massive sweet tooth you might like to reduce the amount of each sugar to 2oz only.

More gf cake recipes

Click on the photo to get a list of other gluten free cake recipes on the site.

The ingredients below call for a commercial gluten free flour and I like using Doves Farm. If you cannot find that, then you can substitute another brand such as Bob's Red Mill.

Ingredients

  • 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


Making the gluten free banana cake

The first step in baking this gluten free banana cake is to gather all your ingredients together, along with the equipment you are going to need; which includes two mixing bowls, a fork, a wooden spoon and a metal spoon, a jug or bowl for beating the egg in, a loaf pan or tin and a metal cooling tray.

Also turn the oven on to preheat at 180 degrees C, 350 degrees F, Gas mark 4.

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, or in my case a Silicone Loaf Pan (these are great as they don't need greasing and your gluten free banana cake will turn out easily without sticking.)

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.

Now, as cook's perks, treat yourself to a slice of gluten free banana cake while it is still warm. Go on. Resistance is futile. Enjoy!

More gluten free cake recipes



- - Gluten Free Banana Cake


 

  

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