This recipe for gluten-free banana cake is easy to bake and tastes really good. It can be served while enjoying a Sunday afternoon with friends or as a small supplement to your regular lunch. This recipe for banana cake is milk-free and in order to substitute gluten and milk, you can use rice flour and the milk products listed below. Enjoy.
Ingredients for Gluten Free Banana Cake:
250 g coarse rice flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
100g good organic chocolate chopped into small pieces (if possible dairy free)
100 g coarsely chopped walnuts
50 g fashioned churned butter or extra virgin olive oil
50 g sheep yoghurt
2 dl. coconut sugar, muscovado or honey
2 eggs
2 large ripe bananas like moss
2 tbsp. lemon or orange juice
grain from one pole vanilla
1 tsp. genuine Sri Lanka cinnamon
1 tsp. cardamom
Procedure:
Preheat the oven to 180 degrees. Stir the first 4 ingredients together. Mix the chopped chocolate and walnuts with a little portion of the flour mixture. Beat butter and sugar until they become fluffy, add eggs one at a time. Then add Acido, puree, lemon juice and spices and finally the flour mixture constantly whipping. Make 1/3 of the dough in a coated or lubricated loaf pan (2 L), sprinkle with ½ of chocolate/nut, then 1/3 of the dough and the last of the chocolate / nut mixture and cover the top of the last dough. Run a knife through the bread in zigzag pattern and lay the bread in the oven. Bake at 180 ° C for about 60 minutes.
