Gluten-free Banana Cake

This is a really quick and easy recipe, which tastes great no matter whether you are gluten-intolerant or not. No funny grainy textures or anything, just beautifully soft, moist bananery yumminess!

I find it’s better if cooked the day before you eat it for some reason. I love having a few recipes like this up my sleeve as it’s great if you’ve got a busy day ahead but are expecting visitors. A homemade cake is always better than a shop-bought one in my opinion.

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Set oven to 180 degrees.

Ingredients

80g Golden Caster Sugar

2 medium-size over-ripe bananas

1 large egg

80g melted unsalted butter

110g Doves Farm self-raising flour (GF)

(You can buy Doves Farm flour in most UK supermarkets or buy it online here.)

This feeds 6-8 people (I tend to make small cakes that are eaten quickly, this way we don’t overindulge) and I use a lined baking tin (mine is 24cm x 14.5cm but you might be better off with a smaller one if you have one).

First peel and mash the banana (I use a potato masher as it’s quicker than using a fork).

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Add the sugar, melted butter and egg. Stir to combine.

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Lastly sieve in the flour. (If your bananas are bigger than mine and the mixture is really runny, you might need a little extra flour).

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Pour into a lined tin.

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Place on top shelf (otherwise it may not brown) of pre-heated oven for 35-40 mins.

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That’s it! You can eat it that day but I much prefer to let it cool, then wrap it in foil and have it the next day – the flavour seems more bananery this way.

Enjoy with a nice cup of tea and a few friends (or on your own if you don’t want to share!).

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