Gluten free flours don't behave in the same manner as wheat based flour but frankly in this recipe you struggle to tell its gluten free. It is a satisfying bake which is great to use up past there best bananas, personally I love banana cakes as they have a beautiful aroma whilst baking and this one in no exception.
I am thinking of swirling in chocolate hazelnut spread next time round to provide an extra level of decadence, you could also add nuts if you would like more texture.What you need
- 75g softened butter
- 175g sugar
- 2 eggs free range - beaten
- 3 large bananas - the spottier the better
- 200g gluten free plain flour ( I used Dove's farm)
- 1/4 tsp bicarbonate of soda
What you do
- Grease and line a 2lb loaf tin
- Cream the butter and sugar in the mixer until light and fluffy
- Add the eggs and bananas, flour and bicarbonate and mix until well incorporated
- Pour into the prepared tin
- Bake for about 60 minutes at 180c until its golden and cooked through
- Cool on a wire rack
