Banana bread cake.

This can be made with or without nut butter according to your preference. I usually make it with peanut butter during the week for school lunches and then with choc chips for the weekends.

Ingredients
3 medium to large eggs
5+1/8 oz Doves self-raising gluten free flour
5/8oz coconut flour
1.5tsp gf baking powder
5oz caster sugar or brown sugar if you prefer.
1tsp ground cinnamon
2 mashed ripe bananas
2oz nut butter
4oz dairy free spread. ( use 6oz if not using nut butter)
2tbsp dairy free milk.

Method.
1. Preheat oven to 180degrees Celsius.
2. Grease 2lb loaf tin with dairy free spread or line with baking parchment/greaseproof paper.
3. Weigh and sieve flours, baking powder and cinnamon into mixing bowl.
4. Weigh and add sugar, butters and eggs to flour mix.
5. Beat til combined with electric mixer, add mashed bananas and milk and beat again til smooth.
6. Spoon into tin and bake on middle shelf for 30 to 45 mins, turn down temperature to 170degrees if it starts to brown to much after 20 mins. Try not to open oven door for first 20 mins to prevent it from collapsing.
7. Stick a skewer or thin sharp knife into centre after 30 mins to check if cooked, it should come out clean i.e. not gooey. Recheck every 5 mins or so til done.
8. Remove from oven, allow to cool for 5 mins in tin, then remove to wire cooling rack and remove baking parchment from cake to allow to cool fully.

Hints and tips
1. We usually leave out nut butter and add two big handfuls of dairy free dark choc chips for a treat.
2. You could easily use odlums gluten free self raising flour if you wished, we just avoid soya that's why we don't use it now but have in the past.
3. To help keep baking goods moist you can place a Pyrex dish on bottom shelf in oven and fill with boiling water before placing cake in oven.
4. This could easily be made with ordinary gluten containing plain flour ( just increase baking powder to 3tsp) or self raising flour no extra baking powder required.
5. You could easily use normal dairy containing butter or margarine for this cake just try to leave it out of the fridge to soften up first.
6. I usually make up 1oz of flour volume with gf buckwheat flour if I have it in the press.

Missing in action but back and improved.

Missing in action but back and improved.
Sorry it's been a while but like everything once you get used to something it's nearly certain to change causing upheaval, our store where I normally purchase my flours to make up my mix has been out of stock for the last while, so it was back to experimenting with my recipes to see if they were easily adaptable. And SUCCESS.
So here is what I am using at present:
Doves farm gluten free selfraising flour. ( I prefer this mix as it has buckwheat flour in the formula, but I'm sure the plain would work too.)
Tiana coconut flour which I can get from the health food shop. This always makes up 10%  of the total flour volume of the recipe so adding better texture and moistness.
Gluten free buckwheat flour from the health food shop. This makes up about 20 to 30% of the total flour volume of the recipe. I have done the recipes on this blog with and without adding this and both works out fine, so it's up to you preference which way you do it. Also I tend to just put in what I have of this flour ie rarely the exact same amount each time and it works, so don't give it too much worry or time.
Glutenfree  baking powder
Xanathan Gum
Doves yeast
Coconut milk, substitute the one you prefer
Pure dairy free spread sunflower is the one we prefer
Bextartar

I have also experimented with adding ground chia seeds to my bread mix with good success. I substituted 10 to 20% of the total volume of flour for the recipe.
 Hope this helps.
I will be uploaded my bread recipe, a banana bread that can be added to with choc chips or nut butters, a banana muffin with no butters used in making, a pizza recipe, scone bread and fairy cake recipe.
I will also add a gluten containing recipe for banana bread, pizza dough, brown bread.