Gluten free banana cake

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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.

PORTION: one big bundt cake
TIME TO MAKE: about 50 minutes

INGREDIENTS:

  • 150 g butter
  • 3 dl sugar
  • 2 eggs
  • 4,5 dl gluten free wheat starch flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of clove powder
  • 2 teaspoons of cinnamon powder
  • 1 teaspoon of nutmeg powder
  • 1 teaspoons of ginger powder
  • 2 teaspoons of vanilla sugar
  • 3-4 ripe bananas

Pre-heat the oven to 220°C (428°F)

Line the cake tin with butter and flour it with breadcrumbs.

Put all the ingredients in a bowl or in a blender, cut the bananas into a few pieces. Mix until the pastry is nice and even.

Put the pasty in the cake tin and the tin into the oven. Bake for about 30-40 minutes, but as I have already mentioned you should check it when it has been baked for about 30 minutes. Take the cake out immediately when the pastry does not stick on a wooden skewer.

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