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.
No comments:
Post a Comment