Banana cake (gluten & dairy free)
Category:
Snack
Free from:
gluten, lactose/milk, sesame, soya, celery, lupin, sulphites, seafood/shellfish, mustard, meat, fish
Contains:
eggs, nuts
Alternatives:
Omit the nuts for a nut-free version. Use egg replacement to make it egg-free/vegan
Preparation time:
15-20 minutes
Cooking time:
45-50 minutes
Serves:
8
Ingredients
2 eggs
100g dairy-free spread (e.g. Pure Sunflower Spread)
150g caster sugar
3 large ripe bananas
100g pecan nuts
210g self-raising gluten-free flour (check for milk)
1/2 tsp bicarbonate of soda (check for gluten)
1 tbsp warm water
1/2 tsp cinnamon
2 tbsp golden syrup
Method
1. Preheat the oven to 180°C
2. Grease and line a 900g loaf tin
3. Cream the dairy-free spread and sugar in a large mixing bowl (see number 10 for a mixer alternative)
4. Beat in the eggs
5. Stir in the flour
6. Puree/mash the banana and chop the nuts (this can be done together in a mixer or food processor)
7. Add the banana and nuts to the bowl and fold into the mixture
8. Stir the warm water into the bicarbonate of soda in a separate cup/bowl until it is fully dissolved. Add it to the other ingredients
9. Add the cinnamon and golden syrup. Stir until everything is mixed together
8. Add the mixture to the loaf tin
9. Bake the cake for 45-50 minutes. Check with a metal skewer (or fork) to make sure there is no runny residue
10. If you are using a mixer – add the ingredients in the order detailed above
Serving suggestion: Eat as a snack - or pile on more calories by adding spread. Yum!
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
