Gluten-free banana cake Makes 1 full-sized loaf or 2 small loaves Preheat the oven to 180C In one bowl, combine: 115g butter, softened 2 eggs 2 or 3 very ripe bananas, mashed with fork until fine pulp 2/3 cup sugar In another bowl, combine: 1 1/3 cup gluten-free flour 3/4 tsp salt 1/2 tsp baking soda 1/4 tsp baking powder 1/2 tsp cinnamon (optional)
Method Combine the wet and dry ingredients and mix until the ingredients are blended together.
If you like, stir in additional ingredients here, such as chopped walnuts or pecans, dried cherries or apricots, or chocolate chips. A handful (about a half a cup) is about right.
Pour the dough into a greased loaf tin and bake until a skewer inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.
Remove from the oven. This bread is great warm, but it is excellent cold too.
After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.