17 June 2012

{Recipe} Banana cake #gluten & dairy free

So to tackle my on-going allergies, I decided to go wheat and gluten free. Here is my recipe for gluten and dairy free banana bread... or cake because it is actually light and fluffy like cake, not heavy like bread.



So you could bake it for less time in little cupcake cases and top it with dairy free 'buttercream' for  gluten-dairy free cupcakes! My 3 year old daughter loves banana cake!

In a bowl add...

2-3 mashed ripe bananas
6 table spoons of olive oil
1 tsp vanilla
2 table spoons of maple syrup
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2 eggs (could substitute for 1/2 cup soy milk and 1tsp of vinegar for egg free)

Mix it all together and then add...

1 1/4 cups of gluten free flour
2 tsp baking powder

I find the best gluten-free flour is the IGA gluten free bread mix. It gives a nice finished cake product, not to crumbly, and not too dry.
NOTE: The mixture will look a bit too runny for cake, but when you bake with gluten free flour, the flour takes a little longer to soak up the moisture from the eggs, oil and banana. So if your mix is NOT runny, your cake will be really dry.

Bake at 180 degrees celsius for about 30-40 min. When it gets its rise in the middle and is firm to touch, it's cooked. I double check with a skewer or knife.


The texture of this cake is really nice. It's not crumbly, it's easy to cut into pieces. It is light, not to heavy like mud or sticky date cake.


Definitely a keeper... will be a great snack for afternoon tea at work!


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