When bananas become very ripe I take this opportunity to make this delicious cake and my house becomes full of the rich and deep smell of bananas and cinnamon.
I have tried so many banana cake recipes and, so far end this is my favourite. The original recipe was given to me by a work colleague and I have adapted it to make it gluten free. I love the crunchiness of the walnuts in this cake and it keeps moist for several days.
It is also one of my work snack options. Once the cake is cool I cut generous slices, put in small containers and take to the freezer to join the stock of homemade meals.
If you like a sweeter cake, add more chocolate. For me 130g gives me the perfect sweetness.
- 115g butter
- 175g caster sugar
- 60g rice flour
- 25g corn starch
- 30g cornmeal flour
- 25g potato starch
- 25g tapioca starch
- 15g almond meal
- 2 large ripe bananas, peeled and mashed
- 2 eggs
- ½ tsp xanthum gum
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 5 tbsp boiling water
- 115g walnut pieces, chopped
- 130g gluten free milk chocolate chips
- In a bowl mix all the dry ingredients together.
- In another large bowl, using the mixer, beat the butter and sugar together until light and creamy. Beat in the bananas and then the eggs; don’t worry if the mixture looks curdled.
- Fold in the all the dry ingredients. Stir in the boiling water, and stir until it produces a soft mixture.
- Gently fold in the walnuts and the chocolate chips.
- Spoon the mixture into a greased and lines 900g loaf tin and smooth.
- Bake at oven 180C fan or 160C for 1 1-1/2 hours until is brown in colour and well risen.
- Leave the cake in the tin for 10 min before placing it on a wire rack.