Banana cake without gluten

Gluten-free banana cake

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If you cannot process gluten but fancy a sweet cake, make one from gluten-free flour. Over the past few years there have been more and more gluten-free products appearing in stores, which makes me very happy because that gives me a wider selection to choose from. The biggest downside of gluten-free flours is its price – this type of flour is still relatively expensive but I hope that will change over time.

Mostly, I make gluten-free cakes – breads not so often. I usually buy gluten-free bread at the store. Recently though, I purchased a fairly big selection of various gluten-free flours, so there will be an opportunity to bake both breads and cakes.

Below, I present you a gluten-free banana cake with dark chocolate. This cake turned out to be delicious, I was very pleased with its taste. It is not easy to bake with gluten-free flour, so it’s a double victory, I was happy with my banana cake. To reach the desired effect, you have to be very careful when it comes to proportions of the various types of flour. Gluten-free flour behaves much more differently in cake batter than standard all-purpose flour. You can, of course become skilled over time, but getting started can be difficult.

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No-gluten banana cake
Banana cake

Ingredients for banana cake.

  • 200 g margarine
  • 200 g light brown sugar
  • 3 eggs
  • 1 teaspoon of gluten-free baking powder
  • 1 teaspoon of soda
  • 1/4 teaspoon of sea salt
  • 70 g dark chocolate
  • 400 g ripe bananas
  • 300 g gluten-free flour (flour mix)
  • 1 tablespoon of lemon juice

How to make gluten-free banana cake.

Peel the bananas, put them in a bowl and mash them with a fork. Sift the gluten-free flour, baking soda and baking powder into a separate bowl. Cut the chocolate into very small pieces.

Put soft margarine in a large bowl and add brown sugar to it. Rub it, preferably in a food processor, until all the ingredients combine well, and the sugar is almost completely dissolved.

Add one egg at a time to the mixture, all while mixing constantly. Then, add salt, bananas (again, not all at once) and finally the dry ingredients from the other bowl. Mix it all well, and at the end of mixing, add the chopped chocolate and the lemon juice.

Line a baking tin with baking paper and pour in the cake batter. Place it in an oven preheated to 180-185 degrees Celsius for an hour.

Good to know when making gluten-free banana cake.

Banana cake without gluten
Gluten-free banana cake

All the ingredients used to prepare this cake were gluten-free.

When it comes to gluten-free flour, I opted for a ready-made flour mix. You can buy such a mix in most stores.

It is important that the bananas are very ripe. Ripe bananas have a characteristic “freckled” skin and are very sweet on the inside.

The baking tin I used had a rectangular shape and measured 30 by 11 centimetres.

I kept the cake in the oven for an hour. Depending on the oven you have, you may need to bake it for a few more minutes.

Do you like bananas? If so, try our recipe for Banana muffins.

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