I thought I’d share this ever so easy recipe with you all, I hate waste and this recipe is perfect for using up those ripe, spotted bananas that so often get resigned to the compost heap or bin. It’s also a great excuse to make a cake, and is a perfect pick me up with your afternoon cup of tea.
It’s easily adapted and works well with gluten free and wheat flours alike. The other bonus is that it can be nut free if you need or chose it to be- hurray. I personally think it’s best eaten on the day it’s baked or just after, and you can choose how thick (or thin) you can cut the slices, delicious.
- 175g plan flour I used Doves Farm
- 2 tsp gluten free baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp xanthan gum
- 125g butter (or dairy free alternative)
- 150grams caster sugar
- 2 eggs
- 3 ripe bananas
- 1 tsp vanilla extract
NB you can add 60g of chopped walnuts if you desire, I haven’t due to little ones nut allergy
- Preheat oven to 170oc or gas mark 3
- In one bowl combine the flour, baking powder, bicarb and xanthan gum by giving them a good mix together.
- In another bowl melt the butter and combine with the sugar,
- Beat in each egg
- Mash the bananas and add to the egg/ butter mixture
- Make a well in the dry ingredients and mix together. I use a wooden spoon but you can use a mixer. I then add the vanilla extract.
- Add the nuts if using them.
- Put in a lined bread tin and into the oven to bake.
- Depending on your oven cook for 45 minutes to 1 hour. To check if cooked an inserted cocktail stick should come out clean.
Leave to cool on a wire rack and enjoy the fruits of your labour with a cup of tea.
Hope you enjoy this recipe, and thank you for reading.