No doubt one of the easiest cakes to make. Just put all the ingredients in a bowl and whip them. After that just put the pastry in a cake tin and let it bake in the oven for about 30-40 minutes.
If you have no bananas or if you don’t like the taste of them, you can use something else as a substitute, but the substitute must be slightly moist. This cake is supposed to be a bundt cake, of course, but not a too dry one. I have made several different versions, including crushed pineapple, quark, sour cream, apple jam and cloudberry jam and the results have always been just as good and tasty as with bananas.
Bananas should be as ripe as possible, it really doesn’t matter if they are almost black in color. Unripe bananas won’t give any taste or moisture.
Baking time is about 30-40 minutes. I recommend to check the how it is doing a little before 30 minutes of baking. Use a wooden skewer and take the cake out of the oven as soon as the pastry doesn’t stick. Keep it in the oven for too long will result in a dry cake, and that is what we are trying to avoid here.
Let the cake rest in the fridge for at least 24 hours before starting to eat it. The longer it is in a cool place the better it will taste.
This cake also rises pretty well. I have used a tin of 1,8 litres and it is just fitting. When you use regular wheat flour instead of gluten free, the amount is 5 dl, otherwise follow the recipe below.
A gluten free flour mix made of wheat starch is quite easy to find in Finland but I don’t really know how the situation is in other countries. Hopefully you can find some, because there are so many sweet pastries that just call for the aroma of wheat.
Tags: banana cake gluten free bundt cake