We needed to make a gluten free and dairy free cake for a birthday party a wee while ago so we (ie Mr Ecochick) whipped up this little baby.
It’s so easy and so tasty. If you don’t tell people it’s gluten free they’ll never know!!! This cake is awesome hot but also good a day later. We don’t ice ours as we’re too lazy but I’m sure it’ll be great with chocolate icing.
Banana cake is the perfect way to use up all those wonderful browning bananas in the fruit bowl or that you’ve saved in the freezer for a raining day.
Gluten free and diary free banana cake
3 ripe bananas
2 free range eggs
½ cup muscovado sugar*
½ cup melted coconut oil or cocoa butter
½ cup almond flour/ meal
2 tablespoons tapioca flour
¾ cup buckwheat flour
½ cup potato flour
3 teaspoons baking powder
½ teaspoon psyllium husk
Cinnamon and vanilla to taste
Preheat the oven to 160 C fanbake
Mash the bananas well.
Mix in the eggs, sugar and melted coconut.
Sift in the flours, baking powder, and add the vanilla, stir until it is combined.
Pour the mixture into a greased pan. A spring form pan lined with baking paper makes getting the fragile gluten-free cake out of the pan very easy.
Cook for 30-40 mins or until done.
* we like to use muscovado sugar rather than standard brown sugar. It’s much richer in flavour and less processed but it’s still sugar. We call it crack sugar since it tastes so rich and makes your cakes so much tastier. You have been warned!!!