Bananas have to be my least favourite food & I have been delaying making a gluten free banana cake. I really loathe them, really, the rest of my family have been telling me with smiles on their faces that I will have to make one sometime. Bananas were hard to avoid when I was growing up in Coffs Harbour (home of the big banana) as we had bananas growing in the backyard. When we visit my mother she usually has a banana cake freshly made or frozen bananas ready to make one. On a recent visit I asked my Mum really really nicely if she could make a couple of banana cakes (wheat based & gluten free) & she happily complied. My family were happy with the gluten free version. I have made one since that visit, I'm not sure if it will be my last. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients

Cake

225 g Bakers' Magic Gluten free flour

~1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb

170 g Caster sugar

125 g Margarine

2 Eggs

66 g Milk

250 g Ripe bananas (~3 medium)

 

Margarine & Milk - The margarine used was dairy free. For a completely dairy free cake use water or other non-dairy milk.

 

Bananas - Apparently the cake has a more pronounced banana flavour when ripe bananas are used. The cake is slightly sweeter when frozen bananas are used, once thawed they are easier to mush. 

    

Optional - Simple Icing

300 g Icing sugar

5 - 10 g Lemon juice

30 g Hot water

 

Method

Preheat oven to 160 C (fan forced).

Grease a loaf tin. I have used my bread tin & a slightly larger loaf tin. 

Cream together the margarine, sugar & eggs.

Mix together the Bakers' Magic Gluten free flour, salt, bicarb & baking powder in another bowl.

Mush the bananas & add them to the creamed mix. Continue to beat until the mix is uniform.

Mix in the milk.

Add the dry ingredients & gently mix until just combined.

Transfer cake batter to the loaf tin & put it in the oven.

Bake for ~45 mins. The time will depend on your oven & the size of the loaf pan used.

Bring out of the oven & allow to cool slightly before turning the cake out of the pan.

Optional - Mix together the ingredients for the icing & pour over the still warm cake. Allow icing to set before cutting the cake.

Enjoy.