Banana Cake Recipe

Cakes & Desserts

Download this recipe in Adobe PDF format

of 5 vote(s).

Banana Cake - Glutafin gluten free recipes

Add a comment on Banana Cake

Delicious moist Banana Cake made with Glutafin Multipurpose Fibre Mix. The recipe works best using really ripe bananas as this gives the ultimate flavour to the cake

You will need:

250g/9oz

Preparation time:

45 minutes

Cooking time:

45 minutes

Oven temperature: 180 C / Gas mark 4

Makes:

10 slices

Ingredients

Fruit Mix:

110g/4oz Butter
2 Lemons, grated zest and juice
110g/4oz Soft light brown sugar
75g/30z Sultanas

Cake Mix:

3 Medium ripe bananas (peeled to give 275g/10oz banana weight without skin)
250g/9oz Glutafin Multipurpose Fibre Mix
2 x 5ml tsp Gluten free baking powder
1 x 5ml tsp Ground cinnamon
2 Medium eggs (lightly whisked)
Topping:

25g/1oz Demerara sugar

Method

1 .Place butter, lemon zest and juice, sugar and sultanas in a suitable covered bowl and microwave for 4 – 5 minutes or until the ingredients are just bubbling. Stir and set aside for 30 minutes to allow sultanas to soak

2. Mash the bananas to a purée with a fork in a medium size mixing bowl. Stir in the soaked sultanas and the remaining cake ingredients. Beat together with a wooden spoon to combine. Spoon cake mixture into a lightly oiled 2lb non stick bread tin. The mixture will almost come to the top but it does not rise much further on baking.

3 Sprinkle cake top with the Demerara and bake until golden. Remove from the tin and once cool store in an airtight container. Eat within 7 days.

Gluten Free Wheat Free option: Use 200g/7oz Glutafin Gluten Free Wheat Free Multipurpose Fibre Mix. All other ingredients remain the same.

Tip: Replace sultanas with dried cranberries for an alternative cake. Flaked almonds may also be used as an alternative topping.

To freeze: Freeze individually wrapped slices or seal the whole cake in a freezer bag and freeze for up to 3 months. Defrost fully before serving.