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Gluten Free Banana Cake.

Tender Gluten Free Banana Bread. Toast it or eat it just as it is with butter. Non greasy and an easy stir together method make this a family favourite.

Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Course: Breakfast , Bread
Cuisine: Australian

Ingredients

  • 300 gm Banana, ripe approx 2 to 3 large 10.5 oz
  • 150 gm caster sugar 3/4 cup (australian)
  • 2 large eggs 100 gm | 3.50oz
  • 100 gm Butter, unsalted melted 3.5 oz
  • 150 gm plain yoghurt 5.3 oz
  • 50 gm Almond flour/ meal 1/2 cup 1.8oz
  • 150 gm gluten free flour aldi brand | White mill
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp Xanthan gum (or a pinch)
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions

    Cup of Yum
  1. Set the oven to 160C. Use a loaf tin 22 cm x 12 cm (320F | 9 in x 5 in)
  2. Mix this banana bread in a bowl with a fork or a whisk. Put all the dry ingredients except the sugar together in a bowl. The GF flour, salt, almond flour, bp, bs, xanthan gum, and cinnamon. Whisk to combine
  3. Melt the butter and set aside
  4. Put the chopped bananas and the sugar into a bowl and crush the bananas with a fork. The sugar will help the bananas easily puree.
  5. Whisk the eggs and add to the banana puree. Whisk or mix in the melted butter and then mix in the dry ingredients. Don't overmix this, just combine
  6. Pour into a paper lined and sprayed loaf tin. Bake at 160C for 50 to 55 minutes. or until a skewer in the middle of the cake only just comes out clean. The loaf is best if not overbaked