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. You could use just the caster sugar, although the demerara gives a nice crunch.
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.
Preheat the oven to 180oC, 350oF or Gas Mark 4
Makes: 1 loaf or 12 buns
Mash the bananas with a fork, leaving a little texture in the fruit.
In a separate bowl beat the sugars and fat with a wooden spoon until they are light and fluffy.
Break the eggs into a jug and whisk with a fork. Then gradually add into the creamed fat and sugar, beating well in between each addition. Adding all the eggs at once may cause the mixture to separate or curdle.
Add the mashed banana to the bowl and mix in with a metal spoon. If you are using sultanas, now is the time to add them.
Sift the flour, a little at a time, into the bowl and fold it in gently with a metal spoon. To do this, pull the edge of the spoon through the mixture, allowing the flour to drop into the gap the spoon creates. Then turn the spoon over and carefully draw it in a different direction. This will prevent knocking out the air that was incorporated during the creaming process.
If you are making one large gluten free banana cake grease a 2lb metal loaf tin or use a silicon pan instead (these are non stick and do not need greasing).
If you wish to make buns, you can either grease the compartments in your bun/muffin tin or use paper cases.
For the large gluten free banana cake cook for 40 minutes and then turn the oven down to 160oC, 325oF or Gas Mark 3. Continue to bake for a further 15-20 minutes or until a skewer inserted into the cake comes out clean.
Small cakes or buns will only take about 20-25 minutes at the initial temperature.
Leave the cake to cool in the tin and then turn out onto a wire cooling tray. Store in an airtight tin or container.