Often when people are faced with dietary requirements they tend to baulk, but for me it’s a challenge. If someone is wheat or dairy free I like to take it on as a personal quest to try and find something that not only fits their dietary needs but is truly delicious as well… weird eh?? So when I was asked to make tea today for our match, as my tennis partner cannot eat gluten I took on the mantle of trying to make the perfect cake that not only was packed with energy boosting stuff but was gluten free! Not being a great lover of cakes(love baking them but not eating them) I came up with this gluten free banana cake and if I say so myself turned out to be one of the lightest, moistest,cake I have ever made; so unbelievably delicious that I managed to put away 3 slices today which for those that know me is UNHEARD of,so it’s got to be pretty good…
3-4 small very ripe bananas
200g ground almonds
125g melted butter
100g castor sugar
2tsp baking powder
2eggs beaten
Preheat the oven to 170oc. (160oc for fan ovens). I loaf tin lined in greaseproof paper.
Blitz the bananas till smooth and add the sugar and melted butter, blitz again then add the eggs, almonds and baking powder. Blitz again and pour into the loaf tin. Cook in the middle of the oven for 45 minutes. Then turn off the oven and leave the cake in for another 10-15 minutes. Check that the cake is cooked by inserting a cocktail stick, if it comes out clean remove from the oven and leave to cool in the tin.
